If they are not already stored at room temperature, remove the tortillas from the fridge so they can warm up while you prep the rest of the ingredients. This will make them easier to roll.
Heat 1 tbsp olive oil in a medium skillet over medium heat. Add the chopped veggies and cook, stirring occasionally for 5-7 minutes or until tender. Transfer to a bowl or plate to cool.
In the same skillet, add the other 1 tbsp olive oil and beaten eggs. Cook over medium heat, stirring with a rubber spatula as the eggs begin to set and cook. This should take approximately 5 minutes. Remove from heat.
Prepare the breakfast burritos by sprinkling a thin layer of shredded cheese in the center of each tortilla, followed by a spoonful of eggs, beans, and veggies. You will want to use about 1/10 of the ingredients in each burrito to have enough to make all of them and to make sure your burritos are not too stuffed.
Roll each burrito by folding in two of the tortilla's sides, pushing the ingredients towards you, and then rolling up the rest of the burrito away from you. You can keep the burritos together by inserting a toothpick to keep them closed if needed. For further instructions, do a YouTube search.
Wrap each burrito in plastic wrap and transfer them to a freezer bag. Store in the freezer for up to 3 months.
To reheat, remove a burrito from its plastic wrap, place on a plate, and heat for 1-2 minutes on high on each side until warmed through. You can also reheat them on a panini griddle for about 2 minutes on each side. Enjoy!
For the veggies: I found it best to chop them into very small pieces. This will make them fit better within the burritos.