Preheat the oven to 400°F. Peel and cube the sweet potato into bite-sized pieces, toss with a pinch of salt, pepper, and a drizzle of olive oil, then spread them evenly on a baking sheet.
Roast the sweet potato cubes in the preheated oven for about 20-25 minutes or until crispy on the edges and tender inside. Stir halfway through for even crisping.
While the sweet potatoes are roasting, dice the red bell pepper and quarter the onion. Roughly chop the baby spinach if needed.
In a bowl, whisk together the 2 whole eggs and 3 egg whites with a pinch of salt and pepper.
Heat a non-stick skillet over medium heat. Sauté the diced onion and bell pepper until they soften, about 3-4 minutes.
Pour in the egg mixture, allowing it to begin setting around the edges, then gently stir continuously with a spatula to form soft scrambled eggs.
Once the eggs are softly scrambled and nearly cooked through, fold in the fresh spinach and remove the skillet from heat, letting the residual warmth wilt the greens.
Warm the whole wheat tortilla briefly in a dry skillet or microwave. Layer the scrambled eggs, roasted sweet potatoes, and black beans onto the tortilla.
Roll up the tortilla into a burrito. If desired, slice in half and serve immediately.