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Heat a skillet to medium heat and add the avocado oil.
When the pan is hot, add the red and green pepper to the pan along with the chili powder. Season with salt and pepper.
Saute the vegetables for 3-4 minutes stirring often until they begin to soften.
Beat the eggs together then season with salt and pepper while the peppers are cooking.
When the peppers have finished cooking remove them from the skillet.
Add the eggs to the skillet and scramble until the eggs have almost set then add the pinto beans and stir until the eggs have fully set and the beans have warmed.
Place 1/6 of the cheese along the tortilla about 1/3 of the way to the edge then top with 1/6 of the egg mixture. Top with a bit of salsa.
Close the burrito by folding in the top and bottom edges towards the middle, then fold in the short side of the tortilla. Roll the burrito until it is closed and place it seam side down on a plate.
Continue until all the burritos have been rolled.
Heat a large frying pan to medium heat and add as many of the rolled burritos as you can to it seam side down. Allow it to heat and seal for a minute before turning the burritos to crisp up all the sides.
Continue crisping the burritos until they are all crisped.
Serve with salsa