1. Put two skillets on the stove over medium heat. Thinly slice the onion and pepper, and cut sweet potato into small (1-in or less) cubes. Add 1 Tablespoon of olive oil to each pan, and add onions and peppers to one pan and sweet potato cubes to the other. Add salt, pepper, and cumin to potatoes and salt, paprika and garlic to the onions and peppers. Cook both, stirring occasionally, until golden brown and tender. This should take about 10 minutes for the onions and peppers, and 15 minutes for the potatoes.

2. While the vegetables cook, shred cheddar cheese, slice avocado, and chop cilantro. Scramble 2 eggs in a bowl with a splash of water and a pinch of salt and pepper. Stir in the chopped cilantro and set aside.

3. When onions and peppers have finished cooking, transfer them to a bowl and return the skillet to the stove to cook the eggs. Add more oil to the pan, if necessary, and pour in the eggs. Scramble to desired doneness.

4. Assemble your burrito: layer eggs, cheese, vegetables, extra cilantro, avocado, and pickled jalapenos (if using) onto the tortilla. Fold in the left and right edges of the tortilla, then roll the burrito. Eat immediately, or wrap in foil and store in a freezer bag for up to 2 months. To reheat, either microwave for 1-2 minutes, (remove foil!), or warm in a 350 degree oven for 15 minutes.