Dice the bell peppers and onion.

In a mixing bowl, whisk together the eggs, cumin, chili powder, salt, and pepper.

Heat a large skillet over medium heat and add the diced onion and bell peppers. Sauté until soft, about 3-4 minutes.

Pour the egg mixture into the skillet with the vegetables. Stir gently, cooking until the eggs are just set, about 3-5 minutes.

Gently fold in the black beans and shredded cheese.

Warm the tortillas in another skillet or microwave until pliable.

Place a generous scoop of the egg mixture onto each tortilla. Roll them up tightly, tucking in the ends.

Serve the burritos warm, garnished with fresh cilantro if desired.