In a large skillet, heat oil over medium-high heat. Cook the onions and peppers for 8 minutes or until onions are softened and peppers are slightly charred.
Add black beans and red pepper flakes and cook for an additional 3 minutes or until warmed through.
Season with salt and pepper and transfer to a dish.
In a medium bowl, whisk together the eggs and egg whites; stir in cheese.
Recoat the skillet with 1 teaspoon olive oil and reheat the skillet over medium heat. Reduce heat to low and add eggs, scrambling for 3 minutes or until cooked through.
Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado.
Season, to taste, with hot sauce. Roll up burrito-style and serve.