Heat a large heavy-bottomed frying pan over medium heat.
Add one teaspoon of extra virgin olive oil, and swirl to coat the bottom of the pan.
Add the whisked eggs, and after you let the bottom start to set for a moment, use a silicon spatula to scrape along the bottom, pushing the egg from the edges towards the center of the pan.
Once the eggs are medium-set in a scramble, season them with a bit of salt and pepper, and transfer to a waiting plate.
Return the same pan to the heat, and add one tablespoon of olive oil. Increase the heat to medium-high.
Add the red onion and cook, stirring frequently, for about three minutes, until it starts to become translucent.
Add the zucchini and red pepper, and cook, stirring frequently, until the vegetables are bright in colour and heated through, but still have a bit of crunch. This should take about 5 minutes.
Add the chili pepper, cumin, smoked paprika, and salt, and stir to combine well.
Add the black beans, and stir to combine well.
Push the vegetable and bean mixture to one side of the pan and return the scrambled eggs to the other side of the pan to rewarm slightly.
Remove the pan from the heat.
To assemble the burritos, place 1/6th of the egg, 1/6th of the vegetable mixture, a sprinkling of cheese, and a sprinkling of cilantro into the center of a large whole wheat tortilla.
Fold the tortilla over the filling and tuck the ends in. Roll the rest of the way to finish the burrito.
Repeat with remaining burritos.
Either serve immediately, or cool and then place in the fridge or freezer.