Step 2

Heat oil in a nonstick skillet over medium heat. Add peppers and onions to the skillet and season with salt and pepper. Cook, stirring occasionally, until softened, 7-8 minutes.

Step 3

Stir in the beans and chili powder and cook another 2-3 minutes until heated through. Pour the contents of the skillet into a bowl, set aside and wipe the skillet clean.

Step 4

Whisk the eggs and egg whites together in a bowl along with a half-teaspoon salt and one-quarter teaspoon black pepper. Spray the skillet with nonstick cooking spray and heat over medium heat. Add the eggs and cook, stirring occasionally, until soft curds form. Stir in the cheese and cook another minute until melted. Remove from heat.

Step 5

Spread each tortilla with equal amounts of the bean and veggie mixture and top with the scrambled eggs. Spread two tablespoons salsa, scallions and hot sauce (optional) on top. Roll the tortillas up burrito style. Fold one side over the filling and then fold both sides in toward the center and roll up. Photo credit: Sonali Ruder aka 'The Foodie Physician'