1. 1. Prepare the Scrambled Eggs: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.

2. 2. Cook the Vegetables: Heat the olive oil in a large non-stick skillet over medium heat. Add the diced bell pepper and cook for 3-5 minutes, or until softened. Stir in the fresh spinach and cook for another minute until wilted.

3. 3. Scramble the Eggs with Veggies: Pour the egg mixture into the skillet with the cooked vegetables. Cook, stirring occasionally, until the eggs are set but still slightly moist. Remove from heat.

4. 4. Assemble the Filling: In a separate bowl, combine the cooked eggs and vegetables with the rinsed black beans and shredded cheddar cheese. Stir gently to combine all the ingredients evenly.

5. 5. Warm the Tortillas: Briefly warm each whole wheat tortilla in a dry skillet, microwave, or oven until pliable. This prevents them from tearing when rolled.

6. 6. Fill and Roll the Burritos: Lay a warm tortilla flat. Spoon about 1/2 cup of the egg and bean mixture into the center of each tortilla. Fold in the sides of the tortilla, then fold up the bottom edge tightly over the filling. Roll the burrito snugly from the bottom up to create a compact package.

7. 7. Repeat and Cool: Continue filling and rolling the remaining burritos. Once assembled, allow them to cool completely on a wire rack before wrapping for storage. This prevents condensation and keeps them from getting soggy.