Crack the eggs into a large bowl and whisk them together with a fork. Add a pinch of salt and pepper to taste. Heat a large frying pan or skillet over medium heat and add the olive oil. Pour in the eggs and scramble them until they're cooked through, breaking them up with a spatula as they cook. This should take about 5-7 minutes, or until the eggs are just set. Remove the eggs from the pan and set them aside.

Add the chopped red bell pepper and onion to the pan and cook until they're softened and fragrant, about 5 minutes. Add the cumin and paprika and cook for an additional minute, stirring constantly. This will fill your kitchen with the aroma of spices and herbs – it's a great way to wake up in the morning!

Add the black beans, frozen spinach, and shredded cheese to the pan and stir until they're well combined. Cook for an additional 2-3 minutes, until the cheese is melted and the spinach is heated through. This is when the magic happens – the combination of flavours and textures is simply irresistible!

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. This will make them more pliable and easier to roll. Spoon about 1/2 cup of the egg mixture onto the centre of each tortilla, followed by a sprinkle of cheese and a dollop of black beans. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll the burrito up tightly. Repeat with the remaining ingredients.

Place the burritos seam-side down on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until they're lightly browned and crispy. This will give them a nice crunch on the outside and a fluffy interior. Remove the burritos from the oven and let them cool for a few minutes before serving.