Heat 1 teaspoon of olive oil on a skillet on medium heat, and add the diced potato. Cook, stirring occasionally, until you can easily pierce with a fork (about 10 minutes). Salt and pepper to taste.

While the potatoes are cooking, heat the other teaspoon of olive oil in a separate skillet, and add the bell pepper and onion. Cook for about 2 minutes. In a small bowl, add the egg, cilantro, cumin, paprika, salt and pepper and whisk. Pour into the skillet with the bell pepper and scramble to desired consistency. Remove from pan and set aside.

In the same skillet, cook the bacon. Remove from pan and chop into small pieces (about 1").

In a small pan, heat the beans, then strain.

Lay the tortilla flat, and add the avocado (I like to mash them so the other ingredients stay in place better), potatoes, egg mixture, bacon, beans, chipotle sauce, salsa, and cheese.

Wrap the burrito, then in an un-greased pan on medium heat, cook until golden brown on both sides.

Enjoy!