Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions
and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans
and red pepper flakes
and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray
, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla
with 1 tablespoon each sour cream
and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado
. Season, to taste, with hot sauce
. Roll up burrito-style and serve.