Preheat your oven to 425°F and line a large sheet pan with parchment paper. Brush the parchment lightly with olive oil to prevent sticking.

In a large skillet, brown the breakfast sausage over medium-high heat until fully cooked, about 8 minutes. Remove and set aside.

In the same pan, sauté diced onions and bell peppers until softened and fragrant, roughly 5 minutes.

Scramble the eggs in a separate pan until just set but still slightly creamy. Season with cumin, paprika, salt, and pepper while still warm.

Lay tortillas flat and divide fillings evenly among them. Start with hash browns as your base layer, then add eggs, sausage, sautéed vegetables, black beans, and cheese. Keep fillings centered and avoid overstuffing.

Fold the bottom edge over the filling, fold in the sides, then roll tightly toward the top. Place seam-side down on the prepared sheet pan, leaving space between each burrito.

Brush tops with remaining olive oil for golden browning.

Bake for 20-25 minutes until golden brown and heated through. The bottoms should be crispy and the cheese inside should be completely melted.