Heat a frying pan over medium heat.

Add eggs to a medium mixing bowl and whisk well. Add to the hot pan and scramble. Once cooked to your liking, turn off the heat and cover the pan to keep eggs warm.

If you haven't done so already, thinly slice the radishes and jalapenos. Cut the avocado into small pieces and add to a bowl with a pinch of salt and pepper, then mash until smooth.

Prepare a burrito station. Add shredded cheese, pico de gallo, cilantro, radish, jalapenos, avocado, and beans to individual serving dishes to make prep a breeze.

Preheat a pan over medium heat with a dash of cooking oil.

Now let's make the burrito! Spread about 2 tablespoon of refried beans down the center of the tortilla, stopping 1” from the edge.

Place radish and Jalapeno slices in a row up the middle of the refried beans, and sprinkle cilantro over the top.

Spread 1-2 tablespoon of mashed avocado, in a row, next to the refried beans, beside the radishes and Jalapeno. Top with 2 tablespoon of pico de gallo.

Sprinkle the cheese over the salsa, then add 2-3 tablespoon of scrambled eggs on top of everything.

Fold in the sides and roll up the burrito, as tightly as possible. *If tortillas aren't fresh and keep breaking apart, try heating them for a few seconds in the microwave.*

Place burritos seam side down onto the hot pan. Cook for 2 minutes or until golden brown, then flip. Cook a few minutes more.

Serve with sour cream and salsa if desired. Enjoy!