Cook the Filling: In a medium skillet, melt 1 tablespoon of butter over medium heat. Add onions, cumin, and salt, and cook for 2 minutes, stirring occasionally. Add the garlic, cook for 30 seconds more, then mix in the chipotle peppers and beans. Cook for another minute, then remove from heat and set aside.
Prepare the Eggs: In another skillet, melt the remaining butter and swirl to coat the pan. Cook the eggs for 4-5 minutes until done. Remove from heat, transfer to a plate, and let them cool slightly.
Assemble the Burritos: On a flat surface, lay out the tortillas. Add a spoonful of beans, an equal amount of eggs, 1 tablespoon of cheddar cheese, and 1/2 teaspoon of chopped cilantro to the center of each tortilla.
Fold and Store: Fold the sides of each tortilla inward, then roll them up tightly. Wrap each burrito in plastic wrap, place in a large bag, and store for up to 3 months.
Reheating Instructions: Unwrap and microwave on high for 1-2 minutes if frozen, or for 60-90 seconds if thawed.
Notes
Evenly Cooked Eggs: Cook eggs on low heat to avoid overcooking.
Wrap Tightly: Ensure burritos are wrapped tightly to hold all ingredients.
Freezing Method: Wrap each burrito individually in foil or plastic wrap for easy reheating.
Reheating Instructions: Microwave from frozen, removing any foil, for a quick and easy meal.