Finely dice the bell pepper, green onion stems, and jalapeños.

Spray medium skillet with cooking spray. Saute diced vegetables over medium heat for 3-5 minutes.

Add spinach and black beans. Cook for an additional 3-4 minutes. Set aside and clean skillet.

In a small bowl, whisk together Eggland's Best eggs and cottage cheese.

Heat cooking spray in a skillet over medium heat.

Pour egg/cottage cheese mixture into the skillet. Let cook without stirring for 1-2 minutes, until the bottom of the eggs begin to firm.

Stir periodically and continue to cook for 3-4 more minutes, until scrambled eggs are set.

Remove from heat. Mix in veggie/bean mixture.

Add seasoning. Mix gently.

Spoon mixture evenly into each tortilla. Add 2T cheese to each tortilla.

Fold in sides of tortilla and roll to form burritos.

Wrap each burrito in foil, and place wrapped burritos in freezer safe gallon bag. Store in the freezer until ready to eat.

To reheat: Place burrito(s) in the fridge overnight to thaw. In the morning, preheat the oven to 350. Wrap the burrito in foil and place on cookie sheet. Bake 10-15 minutes, or until hot.