Roast the Potatoes: Toss diced potatoes with 1 tablespoon olive oil, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, salt, and pepper. Roast at 400°F (200°C) for 20 minutes until crispy and golden.

Cook Bacon & Scramble Eggs: Fry bacon in a skillet until crisp; drain on paper towels and roughly chop. In the same skillet (or clean nonstick pan with 1 tablespoon butter), scramble the beaten eggs over medium-low heat until soft and fluffy. Remove from heat immediately.

Cool Fillings: Let all hot ingredients (potatoes, eggs, bacon) cool to room temperature for 10 minutes before assembling. This prevents the tortillas from getting soggy during freezing.

Warm Tortillas & Assemble: Microwave tortillas between damp paper towels for 20 seconds. Lay each tortilla flat, layer shredded cheese in the center, followed by scrambled eggs, roasted potatoes, crispy bacon, black beans, green chiles, and cilantro.

Roll & Tuck: Fold the left and right sides tightly over the filling, then fold the bottom flap up and roll tightly forward into a snug burrito package.

Freezing: Wrap each rolled burrito individually in parchment paper or foil, then place into a gallon-size freezer-safe zip-top bag. Label and freeze for up to 3 months.

Reheating: Unwrap frozen burrito, wrap in a damp paper towel, and microwave on high for 2 minutes (flipping halfway). For ultra-crispy edges, toast in a lightly buttered hot skillet for 2 minutes per side.