Roast your potatoes and peppers: Preheat oven to 400F. Add diced potatoes, sliced peppers, 1 tablespoon olive oil, ground cumin, and a healthy pinch of sea salt and black pepper to a large bowl. Toss to coat then spread mixture out on a large baking sheet (with sides). Roast in the oven for about 30-40 minutes or until potatoes are soft, tossing half way through. Bump up heat to broil then broil potatoes and peppers for about 5 minutes (you should start to see char marks in a few areas). Remove from heat then transfer mixture back to a bowl until ready to assemble burritos.
Make your scrambled eggs while potatoes and peppers are roasting: In a large bowl, whisk together eggs, milk, and a healthy pinch of sea salt and black pepper until smooth (I find that blending this mixture up with an immersion blender yields super fluffy eggs). Heat the remaining teaspoon of olive oil in a large skillet over medium heat. Add the egg mixture and cook for 5-7 minutes, stirring occasionally/scraping down the sides with a rubber spatula, until they are scrambled and cooked through to your liking. Transfer to a separate bowl and set aside.
Prep black beans, tomatoes and green chiles, cheese, and cilantro: Place each of these four ingredients in their own separate bowls to make burrito assembly easier.
Assemble burritos: Heat a large skillet over medium heat. Lay a burrito tortilla flat on the counter or cutting board, add a large spoonful of scrambled eggs in the center of the tortilla (roughly 1/3 cup), followed by a spoonful of the potato/pepper mixture on top of the eggs, followed by a spoonful of black beans, then a spoonful of diced tomatoes and green chiles, then a tablespoon or two of shredded cheese, and finally, a sprinkle of cilantro leaves. Next, fold the two opposite sides of the tortilla in so that they meet and overlap, then fold in the two remaining open ends so that the entire burrito is sealed/closed. Place the rolled burrito seal side down in the hot skillet for about 1 minute to seal the edge. Finally, wrap the burrito tightly in plastic wrap, label it, then throw it in the freezer! Continue with remaining ingredients until all burritos are made!
Cook the burritos: Remove burrito from freezer, remove plastic wrap, place burrito on a microwavesafe plate, then microwave for 1-2 minutes, or until warmed through. Serve plain or with salsa or sour cream, for dipping.