Begin by heating your nonstick skillet over medium heat. Add the sliced onions and diced bell peppers, cooking for about 5 minutes until they soften and become fragrant.

In a large bowl, combine the sautéed veggies with the black beans, shredded cheese, and chopped cilantro. Stir well until everything is beautifully blended together, creamy, and colorful.

Lay each tortilla flat on a clean surface. Spoon an ample amount of filling into the center, fold in the sides, then roll tightly from the bottom to create a secure burrito.

Heat the olive oil in the skillet over medium heat. Carefully place each burrito seam-side down in the hot oil and cook for about 3 minutes on each side until they turn golden brown and crispy.

Remove the burritos from the skillet and serve them warm, topped with creamy avocado slices and a generous dollop of sour cream.