Heat the olive oil in a large skillet over medium heat. Add the onoon and pepper and cook until softened, about 3 minutes.
Pour the beaten eggs into the pan and let them sit until they're starting to set on the bottom. Carefully fold them until they're just cooked.
Fold in the beans and corn and cook until heated. Add the BBQ sauce and spices and carefully mix.
To Freeze
Cool the filling for 10-15 minutes. Use the tortillas at room temperature.Before beginning with the assembly, prepare as many pieces of aluminium foil as you’re planning on freezing burritos.Roll up each burrito tightly around the filling by folding in the sides and rolling up from the bottom, then wrap firmly in a piece of aluminium foil (check near the end of the video for a demo).Freeze the burritos in a single layer. Once they’re frozen, store them in labelled zip-top bags. I usually freeze them in stacks of three, because that’s how many I typically need at a time.To defrost and re-heat, unwrap and microwave on high for about 2 minutes until piping hot and steaming. (Please don’t microwave them in the aluminium foil, it will go up in flames – been there, done that.) OR heat in your oven preheated to 350°F for around 15 minutes.
To Eat Immediately
Warm the tortillas. Use the filling while hot. Serve with desired garnishes, we love avocado, sour cream, cilantro and green onion.