In large bowl, whisk together eggs, salt and pepper.

In large skillet set over medium heat, melt butter. Pour in egg mixture. Cook, stirring often, for 5 to 6 minutes or until soft curds start to form and eggs are creamy but set.

Spoon scrambled eggs down center of each tortilla, leaving 1/2-inch border at ends. Divide cheese, black beans, red pepper, scallions, avocado, 1 tbsp sour cream, salsa and Fritos^® Original Corn Chips among tortillas. Fold in sides, then fold up bottom of tortillas up and over filling and roll up tightly.

In another large skillet set over medium heat, brush 2 tsp oil. In batches and adding more oil as needed, cook burritos in hot skillet, turning once, for 2 to 4 minutes or until burrito is toasted and filling is heated.

Serve with guacamole and remaining sour cream.