In a large skillet, heat 1 tbsp vegetable oil over medium-high heat until shimmering, then add the bell pepper and cook until soft and beginning to brown, about 5 minutes. Stir in the black beans, scallions, cayenne pepper, 1/4 tsp salt, and 1/4 tsp black pepper. Place into a bowl and set aside. Turn off the heat and wipe the skillet with a paper towel.

In a separate bowl, beat together the eggs, half-and-half, taco seasoning, smoked paprika, minced dried onions, and a pinch of cayenne pepper until thoroughly combined. Return the skillet to medium heat and add the remaining vegetable oil. Add the eggs and cook, using a heat-resistant spatula to push the mixture back and forth and side-to-side, until curds start to form. Continue to cook the eggs, lifting and folding the curds, until they clump together and are still moist, about 3-5 minutes. Remove from the heat, then fold in the bell pepper-bean mixture, cheddar, and cilantro. Taste, and season with salt and pepper to your liking.

Stack the burrito tortillas between damp paper towels on a microwave-safe plate and microwave until hot, 30-60 seconds. Divide the egg mixture into the center of each tortilla. Begin folding into burritos. Fold the left and right sides together, leaving about an inch of space between the two sides. Fold the bottom toward the top. Continue rolling into a burrito. Serve with salsa and sour cream.