Preheat the oven and bake tater tots according to package directions. You will need 48 tots (4 per burrito) so if you make the full one pound, you will have some leftover tots to enjoy.

While the tater tots are baking, heat the oil in a large skillet over medium. Add the diced green and red bell peppers; saute 2 minutes. Add the onion and continue to saute and stir until the vegetables are tender, about 10 minutes total. Stir in the salt, pepper, and paprika.

When the vegetables are tender, stir in the whisked eggs. Cook and scramble until the eggs are set. Add in the ham. Mix until well combined and then remove from heat (you should have about 8 cups total of the veggie-egg-ham mixture).

To prepare the tortillas, wrap the tortillas in damp paper towels and microwave for 15-20 seconds to make them pliable. (Note: If using the Siete grain-free tortillas, follow the heating directions on the package, heating each tortilla in a skillet to make it pliable and filling one at a time. This works well as a 2-person job with one person heating each tortilla and the other adding the fillings and rolling.)

For burrito assembly, scoop ⅔-cup measure of the egg-ham-veggie mixture into the center of each tortilla. Add 4 tater tots and 1 tablespoon shredded cheese. Fold one edge of the tortilla up and over the filling and pull it tightly toward the center. Fold in the sides of the tortilla and continue to roll. Place the wrapped burritos on a baking sheet while you assemble the rest.

To prepare burritos for the freezer, wrap each burrito in a half-sheet paper towel and then wrap again in a square sheet of aluminum foil. Label burritos and place in the freezer for up to 3 months.

To reheat a frozen burrito, remove the aluminum foil. Microwave the frozen burrito for 2-3 minutes, until heated through. Recommended: After microwaving, heat the burrito on a grill pan or panini press to make the outer tortilla crispy. Serve with desired toppings (salsa, sour cream, cilantro, avocado).