Heat nonstick skillet over medium heat and add olive oil. Once oil shimmers, add diced bell pepper and onion. Cook for 3-4 minutes, stirring occasionally, until vegetables soften.

Add shredded chicken breast to skillet with vegetables. Sprinkle in cumin, chili powder, and garlic powder, stirring to coat evenly. Cook for 2-3 minutes to warm chicken and bloom spices.

Whisk eggs and egg whites together in a separate bowl. Push chicken mixture to one side of skillet, then pour egg mixture into empty space.

Let eggs sit undisturbed for 1 minute until edges begin to set, then gently scramble with spatula. Cook 2-3 minutes total until fluffy and just set.

Stir scrambled eggs into chicken mixture, add black beans and mix together. Sprinkle cheese over top and stir until melted. Remove from heat.

Lay tortilla flat and spoon filling into center, leaving 2 inches on each side. Top with salsa and cilantro, fold sides inward, and roll tightly from bottom to top.