Heat a nonstick skillet over medium heat and add the olive oil. Once the oil shimmers and moves freely around the pan, it's ready.

Add the diced bell pepper and onion to the skillet. Cook for 3-4 minutes, stirring occasionally, until they soften and the onions become translucent.

Add the shredded chicken breast to the skillet and stir to combine. Sprinkle in the cumin, chili powder, and garlic powder, stirring to coat everything evenly. Cook for 2-3 minutes to let the spices bloom.

While the chicken mixture cooks, crack the eggs into a separate bowl, add the egg whites, and whisk until completely combined.

Push the chicken and vegetables to one side of the skillet. Pour the egg mixture into the empty space and let it sit undisturbed for 1-2 minutes until the edges start to set.

Gently scramble the eggs with a spatula until they're set but still slightly wet - they'll finish cooking from residual heat. Stir them into the chicken mixture. Add the black beans and cheese, stirring until the cheese melts completely. Remove from heat immediately.

Warm the tortilla in microwave for 20 seconds or in a dry skillet for 30 seconds. Lay it flat and spoon the filling down the center, leaving 2 inches on each side.

Let the filling cool for 2-3 minutes to prevent tortilla from becoming soggy. Top with salsa and fresh cilantro, then fold the bottom edge up over filling, fold in the sides, and roll tightly away from you. Serve immediately.