First, the bell pepper and onion are diced into small, uniform pieces. Therefore, even cooking is ensured when the vegetables are cut to similar sizes. Next, the garlic is minced finely to release its aromatic oils throughout the filling.

In a large skillet, butter is melted over medium heat until it begins to foam gently. Consequently, the onions and bell peppers are added and cooked for 5-6 minutes until softened. Additionally, the garlic is stirred in and cooked for one minute until fragrant but not browned.

The drained black beans are added to the skillet along with cumin, chili powder, and smoked paprika. As a result, the beans are heated through for 2-3 minutes while absorbing the spices. Furthermore, salt and pepper are added according to taste preferences.

While the bean mixture cooks, eggs are whisked together with milk in a medium bowl. Subsequently, the mixture is pushed to one side of the skillet, and the eggs are poured into the cleared space. Moreover, the eggs are gently scrambled using a spatula, cooking them until soft curds form but remain slightly creamy.

Once the eggs are cooked, everything is gently folded together in the skillet. Then, shredded cheddar cheese is sprinkled over the top and allowed to melt for 30 seconds. Importantly, the heat is turned off to prevent overcooking.

Each tortilla is warmed in a dry skillet for 20-30 seconds per side or wrapped in damp paper towels and microwaved for 30 seconds. Thus, the tortillas become pliable and easier to roll without tearing.

On each warmed tortilla, approximately 1 cup of the filling mixture is placed in the center. Afterward, salsa, sour cream, avocado slices, and cilantro are added as desired. Finally, the bottom of the tortilla is folded up, the sides are tucked in, and the burrito is rolled tightly forward.

For a golden exterior, each burrito is placed seam-side down in a hot skillet for 2 minutes per side. Consequently, a crispy shell is formed while the inside stays warm and melty.