1. Heat a large skillet with the oil. Add in the peppers, jalapeno onion and fajita seasoning and saute until soft, for about 10 minutes. Lightly season with salt u0026 pepper.
2. Set the veggies aside in. Spray your pan with cooking spray and scramble in the eggs with a pinch of salt u0026 pepper. Cook on a low/medium heat until they're cooked through and fluffy. Be sure not to overcook your eggs. For a vegan version with black beans, add a can of rinsed beans in place of the eggs.
3. Lay out your tortillas and layer the center with mashed avocado, a few tablespoons of veggies, scramble eggs, and 2 tbsp of cheese.
4. Fold the bottom of your tortilla over the center, then fold in both sides inward and roll to form your burrito.
5. OPTIONAL: Cook the burritos on a skillet, with the opening side down, until brown on all sides- for about 1-2 minutes per side on a low/medium flame. You can also skip this step and freeze them as is! If you plan on reheating in the oven, you can skip this step since it will crispy up in there.
6. Wrap each one individually with parchment paper or tin foil, and place in a microwave safe air-tight container or ziplock. If using a ziplock or reusable bag, be sure to place it in your freezer door so that they don't get smashed. Freeze for up to 3 months.

REHEATING:

1. MICROWAVE INSTRUCTIONS: remove burrito from freezer and unwrap. Place on a plate and microwave for 1 minute, flip over and microwave additional minute. You can also choose the u0022defrostu0022 setting for 2 minutes.
2. OVEN INSTRUCTIONS: I use my mini toaster, and bake it on 350 for 20-25 minutes unwrapped, flipping halfway through.
3. Serve with your favorite salsa, yogurt or hot sauce!