Peel and dice 2 large potatoes into ½-inch cubes. Boil for 5 minutes, then drain and pat dry.

Heat 2 tablespoons of oil in a large skillet and cook the potatoes over medium-high heat for 8-10 minutes until crispy and golden. Season with salt, pepper, and ½ teaspoon of paprika. Remove to a plate.

Cook the sausage in the skillet until crumbled and 160°F, about 8-10 minutes. Transfer to a bowl and drain excess fat.

Add the remaining tablespoon oil and sauté pepper and onion for 5-7 minutes until tender; transfer to a bowl.

Scramble 8 eggs with 2 tablespoons milk over medium-low heat until set and 160°F. Season with salt and pepper.

Warm 8 large 12-inch flour tortillas in a dry skillet until pliable.

Warm the drained beans. Set out the eggs, potatoes, meat, peppers, onions, cheese, salsa and optional toppings.

To assemble: place a warm tortilla on a flat surface, add a layer of shredded cheese in the center (this acts as glue).

Add your desired fillings in the center, being careful not to overfill.

Fold in the sides, then roll tightly from the bottom up, keeping everything tucked in as you roll.

Optional: toast the wrapped burrito seam-side down in a skillet for 1-2 minutes for extra crispiness.