Freezer Breakfast Burritos

Ingredients

• 12 large eggs
• 1/4 Cup milk
• Salt and pepper
• 2 Tablespoons olive oil
• 1 medium white onion, peeled and diced
• 1 Pound Yukon gold potatoes, diced
• 1 large red bell pepper, cored and diced
• 1 4-ounce can chopped green chiles
• 2 Teaspoons salt
• 1 Teaspoon ground cumin
• 1 15-ounce can black beans, rinsed and drained
• 16 large flour tortillas
• 2 Cups shredded Pepper Jack cheese
• Salsa, for serving

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