How to Make It
Empty the cans of black beans with their liquid into a medium saucepan. Season with a fat pinch of salt, the cinnamon and cumin (if you need a marker, start at ½ teaspoon each and adjust to taste), and the salsa. Let simmer over medium heat, stirring from time to time, until it no longer looks soupy. This should take about 20 minutes.
Meanwhile, remove the collard leaves from their stems, discarding the stems and chopping up the leaves. (Roll them up a few at a time, cigar-like, and slice them into long ribbons.) In a large frying pan, heat the tablespoon of olive oil with the garlic. When the garlic begins to sizzle gently, add the greens and a good pinch of salt and toss carefully so that the greens are coated with the oil—I like a pair of tongs for this. Add a few tablespoon of water to the pan and cover, allowing the greens to steam, and turning occasionally with the tongs, until the greens are tender.
While the greens cool, scramble the eggs over medium-low heat. Take them off the heat a few moments before you usually would, when they’re still a bit soft looking—they’ll continue to cook in the pan.
Taste the eggs, beans, and greens, and adjust the seasonings as necessary. While they cool, grate the cheese and line a baking sheet with parchment or wax paper. Make enough room in the freezer that the baking sheet will fit.
When the eggs, beans, and greens are cool, build the burritos one by one. Lay down a few spoonfuls of the beans, then the greens, then the eggs, then the cheese. Roll the burritos, wrap each in foil, and set them seam-side-down on the baking sheet. Freeze the burritos in a single layer for at least 6 hours, until frozen solid, then place in a zip-top bag and freeze for up to 3 months.
To reheat, put a whole foil-wrapped burrito right in a 400°F oven for about half an hour. (This is a good thing to do while you run around getting dressed and downing a cup of coffee.) If you’re not sure if it’s warm all the way through, slice it in half and check—you can always return it to the oven. Take the foil off for the last few minutes (and set the burrito on a baking sheet) if you like the tortilla to get a bit crispy. If you have a microwave, remove the foil and microwave on a plate for 3 1/2 to 4 minutes, flipping it over halfway through so that it cooks evenly.