Heat the oil in a large skillet over high heat. Add the onion and red and poblano peppers and cook until browned, about 7 to 8 minutes. Season with salt and pepper. Combine the beans with cumin in a saucepan and warm through. Add the lime juice and a few shakes of hot sauce. Preheat a griddle, cast-iron skillet, or large nonstick pan over medium heat. Microwave the tortillas for 20 seconds, just enough so they're pliable. Building one burrito at a time, sprinkle on some cheese, top with some beans, the onion-pepper mixture, chicken, and salsa. Roll into a tight package. Place the burritos directly on the skillet, cooking for a minute on each side until lightly toasted.