Wash and roughly dice potatoes and bell peppers. Set aside.

Drain and rinse black beans. Add to a small saucepan with water, chipotle powder, and 2 tbsp fajita seasoning. Heat on medium heat for 15-20 minutes or until fully cooked through, then remove from stove and set aside for later assembly.

Add diced potatoes to a large nonstick pan with 2 tbsp butter, salt, black pepper, and garlic powder. Heat on medium-high for 20-30 minutes, or until all potatoes are browned and crispy. Remove to a bowl and set aside for later assembly.

In the same pan, add chorizo sausage and diced bell peppers with remaining 1 tbsp fajita seasoning as desired. Break up the sausage with a spatula so that you have bite-sized chunks. Cook on medium-high heat for 15-20 minutes or until the sausage is browned and cooked through, and the bell peppers have become soft. Remove to a bowl and set aside for assembly.

Mop up any unwanted grease from the pan with a paper towel.

In a small mixing bowl, crack all eggs. Whisk until the yolks and whites are mostly combined. Turn the heat in the pan to medium, and add remaining 2 tbsp butter. When the butter had begun to bubble, add the eggs into the hot skillet. Immediately begin pushing the edges inward and stirring. Cook for 2-3 minutes or until scrambled eggs are mostly cooked, then remove from heat and let rest in the hot pan for a few minutes to finish cooking through. Remove to a plate and set aside for assembly.

Assemble burritos on 10in tortillas with about 1.5 tbsp of each filling ingredient (chorizo and peppers, potatoes, beans, avocados, bacon, eggs,  and pepper jack cheese) lined up on one side. Roll burritos and tuck in the ends, then place seam-side down on a hot, dry, nonstick skillet. “Grill” for 3-5 minutes, then rotate so that the opposite side can crisp up as well.

Serve immediately with your favorite hot sauce or chipotle mayo, or freeze them to reheat throughout the week. To freeze them, let each burrito cool to room temperature, then wrap completely in a damp paper towel. Wrap the damp-paper-towel burrito in aluminum foil, then stack in your freezer.