Prepare the bean mixture: Heat 1 tablespoon of olive oil in a large frying pan over a medium heat. Add the diced onion and cook for 3–4 minutes until it turns translucent and you can smell its sweetness. Stir in the garlic and red bell pepper, and cook for another 2 minutes until the pepper softens slightly. Add the rinsed black beans, cumin, smoked paprika, and chilli flakes if using. Cook for 5 minutes, stirring occasionally, until the beans are heated through and the spices smell fragrant. The mixture should look dry, not soupy. Squeeze in the lime juice, season with salt and pepper, then transfer the mixture to a bowl and set aside.

Scramble the eggs: In a separate bowl, whisk the eggs with a pinch of salt until the yolks and whites are completely combined and the mixture looks pale yellow. Wipe the pan clean, add the remaining tablespoon of olive oil, and place over a low-medium heat. Pour in the eggs and let them sit undisturbed for about 30 seconds until the edges just begin to set. Use a wooden spoon or spatula to gently push the cooked edges towards the centre, tilting the pan to let the uncooked egg run to the edges. Continue this process for 2–3 minutes until the eggs are softly set but still look creamy and slightly glossy. They should not be brown or dry. Remove from the heat immediately and fold in the chopped coriander.

Assemble the burritos: Lay a tortilla flat on a clean work surface. Spoon about a quarter of the black bean mixture down the centre of the tortilla, leaving a 5cm gap at the top and bottom. Top with a quarter of the scrambled eggs, spreading them evenly over the beans. Sprinkle a quarter of the grated cheese over the eggs. The filling should form a compact log shape, not a wide spread.

Fold the burritos: Fold the top and bottom of the tortilla over the filling, tucking them in snugly. Then fold one side of the tortilla over the filling, tucking it under the log as you go. Roll the burrito tightly away from you, keeping the sides tucked in, until you have a neat, tight cylinder. The seam should be on the bottom. Repeat with the remaining tortillas and filling.

Toast the burritos (optional but recommended): Place a dry frying pan over a medium-high heat. Place the burritos seam-side down in the pan, working in batches if needed. Cook for 2–3 minutes until the tortilla is golden brown and you can hear a gentle sizzle. Flip and cook for another 2 minutes on the other side. The tortilla should be crisp, lightly charred in spots, and the cheese inside should be melted. Remove from the pan and let them rest for 2 minutes before serving or wrapping for storage.