In a large skillet, heat the olive oil over medium heat. Allow it to warm for about 1 minute.

Add the diced onion and bell pepper to the skillet. Sauté them for about 5 minutes, or until they begin to soften and the onion becomes translucent.

Stir in the halved cherry tomatoes and the black beans. Cook for an additional 3-4 minutes until the tomatoes soften slightly and the beans are heated through.

In a bowl, crack the eggs and whisk them vigorously. Add the cumin, chili powder, salt, and pepper to the eggs. Mix thoroughly to combine all the seasonings.

Pour the egg mixture into the skillet over the sautéed vegetables. Allow the eggs to cook without stirring for about 1 minute, then gently scramble them with a spatula, mixing them with the vegetables and beans.

Continue to cook for another 3-4 minutes, until the eggs are fully cooked but still moist.

Once the eggs are scrambled, gently fold in the cooked brown rice or quinoa. Stir to mix everything evenly. Cook for an additional 1-2 minutes, warming the rice through.

Remove the skillet from heat. Top with diced avocado, fresh cilantro, a generous spoonful of salsa, and shredded cheese if using.

Serve warm and enjoy your delicious Breakfast Burrito Bowl!