Heat olive oil in a large skillet over medium heat. Add diced bell peppers and sauté for about 5 minutes until soft.

In a mixing bowl, whisk eggs with salt and pepper until frothy. Pour egg mixture into the skillet with cooked peppers.

When the eggs begin to set, add black beans and quinoa. Stir gently and cook for another 3-5 minutes until set.

Lay out tortillas on a flat surface. Spoon egg mixture onto each tortilla and top with shredded cheese.

Fold sides of the tortilla over the filling and roll tightly from the bottom. Serve immediately or store for meal prep.