Crack the eggs into a large bowl and whisk until well combined. Season with salt and pepper (about ¼ teaspoon of each).

Heat a large nonstick skillet over medium low heat. Spray with cooking spray (or use a tablespoon or so of butter) and add the eggs.

Cook the eggs over medium low, stirring occasionally, until just set. Turn off the heat and let cool slightly.

Meanwhile, prepare the remaining ingredients and set up a burrito prep station. Place a tortilla on a plate or paper towel. Add a layer of spinach to the middle, if using, then top with the black beans and eggs, followed by the cheese and salsa.

Wrap up the burrito. You can fold in the sides and then roll it up, as a more traditional burrito, or you can simply fold up the sides, more like a taco. Wrap the burrito in a piece of aluminum foil.

Repeat with the remaining burritos until all the eggs are used up.

Place the foil-wrapped burritos in a large freezer-safe plastic bag that’s been labeled and dated. Freeze for up to 3 months.

Defrost the burritos in the refrigerator overnight then reheat in the oven or remove the foil and reheat in the microwave.