In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced potatoes in a single layer. Cook for 5-6 minutes without stirring to develop a crust, then toss and cook for another 5 minutes until tender and golden brown.

Reduce heat to medium. Add the remaining 1 tablespoon of olive oil, diced onion, and bell pepper to the potatoes. Stir in the chili powder, cumin, smoked paprika, and salt. Cook for 3-4 minutes until the vegetables are softened. Transfer the hash to a large baking sheet and spread it out to cool completely.

Wipe the skillet clean. In a medium bowl, vigorously whisk the eggs, milk, salt, and black pepper until frothy.

Melt the butter in the skillet over medium-low heat. Pour in the egg mixture and cook gently, stirring frequently with a silicone spatula, until soft curds form and the eggs are just cooked through but still slightly moist. Fold in the drained black beans at the very end to warm them slightly.

Transfer the egg and bean mixture to the baking sheet next to the potatoes. Let all fillings cool to room temperature (about 20-30 minutes).

Warm the tortillas slightly in the microwave for 20 seconds to make them pliable. Lay out the 8 tortillas. Distribute the cooled potato hash, egg and bean mixture, shredded cheese, and cilantro evenly in the center of each tortilla.

Fold the left and right sides of the tortilla over the filling, then fold the bottom edge up and over the filling, tucking it tightly, and roll tightly into a cylinder.

Wrap each burrito tightly in a square of parchment paper, then wrap securely in aluminum foil. Place all wrapped burritos into a large freezer-safe zip-top bag. Squeeze out as much air as possible, seal, label with the date, and freeze.