Heat some olive oil in a skillet over medium-high heat, then sauté diced red onion and red bell pepper until they soften and develop a slight char, which should take about 8 minutes.
Once the veggies are cooked, add drained black beans and red pepper flakes, cooking for another 3 minutes until warmed through.
In a separate bowl, whisk together eggs and egg whites, then pour them into the skillet, scrambling gently over low heat for about 3 minutes, mixing in shredded cheese until melted.
Prepare your tortillas by spreading yogurt and salsa, then fill them with the black bean mixture, scrambled eggs, and diced tomato.
Roll them up burrito-style and enjoy!
