Whisk the eggs in a large bowl, then mix in the chopped spinach, diced red and green bell peppers, and a pinch of salt.
Heat a bit of butter or oil in a frying pan and cook the egg mixture, stirring until scrambled. Set the eggs aside while you prepare the remaining ingredients.
Cook the vegan sausage according to the package directions.
Meanwhile, arrange the wraps on a flat surface in an assembly-line style.
Evenly distribute the black beans, corn, cheddar cheese, chopped tomatoes, and minced onion across each wrap.
Add a portion of the scrambled eggs to each one.
Once the sausage is cooked, slice it into small pieces and spread it evenly over the wraps.
Drizzle sriracha on top, then roll each burrito by folding in the sides and rolling it up tightly, tucking in the edges as you go.
Store the wraps in a glass container in the fridge for up to 5 days or in the freezer for up to 2 months.
Heat the wrap in the microwave for 50 seconds before serving.