In a skillet over medium heat, add oil. Add eggs and move periodically with wooden spoon or spatula until consistency you like is achieved.
In a bowl, add beans, chili powder, cumin, and salt. Mash together until smooth but slightly chunky and holds together.
In a food processor, add tomato, onion, and lime juice and process until minced and more like salsa.
Add cheese and salsa to bowl with beans and stir to combine.
Spread ½ filling on bottom third of each tortilla and top with ½ the eggs. Roll up snugly, tucking in the ends as you go.
Optional: wrap each burrito in foil and freeze up to 3 months. To heat: unwrap foil and place burrito on microwave safe plate. Cover and microwave on high until hot, approximately 2 minutes.