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Preheat oven to 400F. On a large sheet pan, toss together the potatoes, onion, bell pepper, olive oil, chili powder, smoked paprika, garlic powder, onion powder, and generous pinches of salt and pepper. Place in preheated oven and roast for 30 minutes, stirring once halfway.
Meanwhile, in a large bowl, whisk eggs together with a pinch of salt and pepper.
After 30 minutes, remove sheet pan from oven and pour eggs in an even layer on top of the potatoes and veggies. You could add the beans at this stage, or just add them to the burritos separately.
Return sheet pan to oven and bake for another 8-10 minutes, stirring after 4 minutes to break up the eggs and prevent sticking. The eggs should be a tad wet but cooked through when you remove them from the oven.
Warm the tortillas in the oven or microwave, then layer in the potato-vegetable-egg mixture, beans, cheese, and salsa verde. Roll into a burrito, tucking in the ends as you roll.
If freezing, roll each burrito in a square of aluminum foil and place in a freezer bag to store for up to 3 months. Reheat in the microwave for about 5 minutes (sliced in half) or in a 425 degree oven for 45 minutes-1 hour.