Preheat oven to 350 degrees Fahrenheit.
Prepare Chipotle Lime Crema by combining sour cream, mayonnaise, chipotle pepper and lime juice in a small bowl.
Beat eggs, milk and taco seasoning in medium bowl until blended.
Heat butter in large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, Gently pull the eggs across the pan with a spatula, forming large soft curds.
Meanwhile, wrap tortillas in aluminum foil and pop in preheated oven for 2-3 minutes to warm through, as eggs are cooking.
Add cheese to eggs and continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat.
Assemble burritos by laying out a tortilla on a large plate. Top with 1 tbsp of Chipotle Lime Crema and spread, leaving a 1" border around the edge of the tortilla. Top with 2 tbsp of salsa, 2 tbsp black beans, 4 slices of avocado, 1/4 of scrambled egg mixture, 2 tbsp quick pickled red onions, 2 tbsp cilantro.
Once you have all the fillings in place, pull the bottom half of the burrito over to meet the top half. Then, pull the tortilla back. Next, fold one side in and then the other side. With both ends folded, tightly roll your tortilla until you have a perfect, beautiful burrito.
In a small bowl, combine all ingredients.
Place the onion along with the vinegar, water, salt, sugar and whole spices and any optional additions in a small pot on the stove and bring to a simmer. Simmer 2-3 minutes, stirring.
Remove form the stove and let cool.
Place onions and liquid in a jar and store in the fridge, for up to 2 months.