Cook the breakfast meat in a large skillet over medium heat for about 5–7 minutes, then transfer to a plate.

In the same skillet, sauté diced onions and bell peppers for 3–4 minutes until softened.

Whisk eggs with salt, pepper, and chili powder, pour into the skillet and scramble gently for 3–4 minutes.

Warm tortillas in a dry skillet or microwave for 10-15 seconds to ensure flexibility.

Assemble by placing the egg mixture, tomatoes, cheese, avocado, and cilantro onto the tortilla; fold and roll to enclose the filling.

Grill the burrito seam-side down for 1-2 minutes on each side until golden brown and crispy.