Preheat your oven to 425°F (220°C). In a large bowl, combine diced vegetables with olive oil and minced roasted garlic. Spread evenly on a sheet pan and bake for 15-20 minutes.

While the veggies roast, crack the eggs into a mixing bowl and whisk until just combined. Season with salt and pepper. Pour the egg mixture over the roasted veggies on the sheet pan and return to the oven for about 10 minutes until eggs begin to set.

Gently stir the partially set eggs and vegetables together using a spatula, pushing them toward the center. Place back into the oven for an additional 5-7 minutes, or until fully cooked.

Remove the mixture from the oven and let it cool. Take a tortilla, add a portion of the egg mixture, top with refried beans and gouda cheese. Fold in sides and roll tightly to form a burrito.

Wrap each burrito in aluminum foil for storage. Keep in the refrigerator for up to 5 days or freeze for up to 3 months.