1. Preheat your oven to 400°F (200°C). Spread diced potatoes over a shallow parchment- or silicone mat-lined baking sheet and bake for 25 minutes. Potatoes should be cooked through and tender (not overly crispy).
2. While potatoes are baking, preheat a large skillet or sauté pan over medium heat. Add chopped onion and cook for 3 to 4 minutes.
3. Add chopped bell pepper and garlic, and continue to cook for another 3 minutes.
4. Stir in ground cumin and ground chili powder—Cook for another minute or two.
5. Add one can of drained and rinsed black beans and coconut aminos. Stir well to incorporate and continue cooking for another 3 minutes.
6. Add fresh baby spinach and chopped cilantro. Stir, put the lid, then turn off the heat to allow spinach to wilt.
7. Take the baked diced potatoes and fold them into the bean and veggie mixture. Add fresh lime juice and give it a stir. If you like it spicy, add in the optional pinch of cayenne or to taste. 
8. To prepare the tortillas, put them on a plate and cover them with a clean, damp paper towel. Put them in the microwave for 30 to 45 seconds to warm. This softens the tortillas making them easier to fold without breaking apart.
9. Finally, add about a cup of the mixture to the center of the burrito. If using a sauce, you can either add it to the burrito before folding or use it more for dipping. Carefully fold the tortilla over twice. If you're taking this breakfast burrito to-go or freezing it for later as part of your meal prep, take parchment paper and carefully wrap each burrito.   

Store leftover burritos wrapped in the refrigerator for two days or in the freezer for up to four months.