Heat the oil over medium high heat. Cook onions and peppers until onions softened and peppers slightly charred, about 8 minutes. Add beans and perrer flakes and cook until warmed through, another 3 minutes. Season with sald and pepper and transfer to a dish.
Whisk together the eggs and egg whites then stir in cheese. Reheat skilled over 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 ¼ of black bean mixture, ¼ scrambled eggs, some diced tomatoe and ¼ avocado. Season, to taste with hot sauce. Roll up burrito style and serve.