Heat the deep frying pan or wok on medium high with the oil and dice up the red onion and jalapeños. If you like a spicy wrap, leave some of the seeds in the jalapeños, otherwise discard them all. When the oil is hot add the onion and pepper to the pan and fry until the onion becomes transparent, about 4/5 minutes.
While the onions and jalapeños are frying, crack the 2 dozen eggs into a medium bowl and whisk in the milk until all the eggs have been whipped. Add the black beans, corn, salt and pepper to the eggs and mix.
Add the ground beef to the pan and fry until the beef is cooked through. Mix in the taco seasoning and cook for an additional minute. Dump in the eggs and fry on medium heat until the eggs are fully cooked, about 10-15 minutes. Set aside to cool for about an hour.
In a large mixing bowl combine the mayonnaise and chipotle. Add the eggs and toss well to combine.
To build the burritos spread about 2 tbsp refried beans on each wrap, then 1/2 cup packed egg mix, finish it off with a small handful of grated cheddar cheese and roll 'em up.
I like to wrap mine in tin foil and freeze them! They keep well in the freezer for three months. To re heat them you can take one out of the freezer the night before and let them thaw in the fridge overnight. Then either throw them in the oven to heat in the morning, or my preferred way of grilling them!