Freezer Breakfast Burritos

Read it through once before you start the pan.

1. 1Step 1. Cook the russet potatoes in the vegetable oil with half the salt in a large skillet over medium-high heat, stirring every few minutes, until browned and tender, about 12 minutes.
2. 2Step 2. Add the yellow onions, red bell peppers and jalapeño peppers and cook until soft, about 5 minutes.
3. 3Step 3. Stir in the canned black beans, cumin powder and chili powder and cook until the beans are hot, about 2 minutes, then move everything to a large bowl.
4. 4Step 4. Whisk the eggs with the remaining salt and the black pepper in a bowl until no streaks of white remain.
5. 5Step 5. Melt the unsalted butter in the same skillet over medium-low heat, pour in the eggs and stir slowly until set with no wet egg left, about 6 minutes.
6. 6Step 6. Fold the eggs and green onions into the potato mixture and spread it out on a sheet pan.
7. 7Step 7. Let the filling cool until it stops steaming, about 20 minutes.
8. 8Step 8. Stack the flour tortillas, cover them with a damp paper towel and microwave until soft and pliable, about 45 seconds.
9. 9Step 9. Divide the filling among the tortillas, spooning it in a line just below the center, and top with the cheddar cheese.
10. 10Step 10. Fold the sides in over the filling and roll up from the bottom into a tight cylinder with the seam underneath.
11. 11Step 11. Wrap each burrito tightly in parchment paper with a layer of foil over it.