Freezer-Ready Black Bean Breakfast Burritos

Steps

1. Heat half the canola oil in a large nonstick skillet over medium heat. Add the onion and bell pepper and cook until soft, about 6 minutes.
2. Stir in the black beans and cumin and cook until warmed through, about 3 minutes. Transfer to a bowl.
3. Add the remaining oil to the skillet over medium-low heat. Pour in the eggs with the black pepper and stir gently until softly set and no longer runny, reaching 160°F (71°C).
4. Fold the bean mixture into the eggs and let cool for 10 minutes so the tortillas don't get soggy.
5. Warm the tortillas briefly in a dry skillet so they bend without cracking.
6. Divide the filling among the tortillas, top each with salsa and cheddar, fold in the sides and roll up tightly.
7. Toast the burritos seam-side down in the skillet over medium heat until golden, about 2 minutes per side, to eat now.
8. To freeze, cool the untoasted burritos completely, wrap each in foil or plastic wrap, and freeze in a bag for up to 3 months. Reheat from frozen: unwrap, wrap in a damp paper towel and microwave 2 to 3 minutes, turning halfway, until hot in the center, then crisp in a skillet if you like.