Brown the turkey sausage in a large skillet over medium-high, breaking it up, 5 to 6 minutes. Add the bell pepper and onion for the last 3 minutes. Move everything to a big bowl.

Whisk the eggs with the salt and pepper. In the same skillet with the olive oil, scramble them over medium-LOW until just barely set — slightly wet, because they cook again at reheat time.

Fold the eggs, black beans, and cheddar into the sausage mixture and let it cool 10 minutes — hot filling makes soggy burritos.

Warm the tortillas so they roll without cracking. Spoon a packed 3/4 cup of filling slightly below center of each, fold in the sides, and roll tight.

Wrap each burrito in foil or parchment, bag them, and freeze up to 2 months.

To reheat: unwrap, wrap in a damp paper towel, and microwave 2.5 to 3 minutes from frozen, flipping halfway.