Prepare all ingredients as instructed.

Heat water to 175–185°F (80–85°C), just before boiling. Remove from heat, add green tea bags, and steep for 3–5 minutes. Remove tea bags and keep warm.

Heat olive oil in a nonstick skillet over medium heat. Sauté onion and bell pepper for 4–5 minutes until softened. Add spinach and cook until wilted.

Add beaten eggs and black beans to the skillet. Scramble gently until eggs are just set. Season with salt and pepper to taste. Remove from heat.

Warm whole wheat tortillas in a dry skillet or microwave until pliable.

Portion the egg and vegetable mixture onto each tortilla. Top with cheese and avocado if using. Fold and roll tightly.

Combine pear with cinnamon and walnuts.

Serve the burrito with optional salsa, sour cream, or hot sauce, alongside fruit, green tea, and milk.