Heat about 2 teaspoons of oil in a pan on medium heat.

Add the onion and sauté until it begins to soften.

Add the cumin and chili or peri peri powder and stir in for about 30 seconds.

Toss in the bell pepper and sweet potato and cook until tender which should be about 10 minutes Stir in the black beans and cook for 2 minutes Do not overcook as the beans will get too soft and mushy.

Season with salt and pepper.

Crack the eggs into a bowl and beat lightly with a whisk.

Heat about a teaspoon of oil and add the beaten eggs, season with salt and pepper, and scramble until cooked.

Place the tortillas on a plate and fill with the sweet potato mixture and the scrambled eggs.

Crumble feta or spread on cream cheese if using.

Gently roll up the burrito, tucking in the ends tightly. Grill on a warm pan and serve warm

Or cool completely, tightly wrap in aluminum foil, and freeze for up to 3 months.

To reheat the frozen burrito, remove the aluminum foil, wrap it in paper towel and warm in the microwave for about 2 minutes.