1. Make the salsa: Cut the tomatoes into quarters, remove the seeds and dice the flesh. Halve the green pepper, remove the seeds and dice. Finely chop the onion. In a large bowl, mix the tomatoes, bell pepper, crushed red pepper, cilantro, 1 tbsp oil, the orange juice and half the chopped onion. Season with salt (in moderation) and pepper.
2. Heat 1 tbsp oil in a skillet and fry the remaining onion for 5 minutes, stirring frequently. Drain and rinse the beans, add to the onion and cook for a further 5 minutes. Transfer to a bowl, cover and keep warm. Wipe out skillet with a paper towel.
3. Roughly dice the pepperoni. Add to skillet over medium heat and cook 5 minutes. While pepperoni cooks, lightly beat the eggs and stir in the grated cheese and a pinch of ground pepper. Using a slotted spoon, transfer pepperoni to bean mixture but do not discard any fat remaining in the skillet. Lower heat and pour eggs into skillet. Stir gently with a wooden spoon and cook 5 minutes, or until eggs are set.
4. Top warmed tortillas with the bean and pepperoni mixture, eggs and half the salsa. Serve, passing the remaining salsa.
Per serving: 601 calories, 33g fat, 11g saturated fat, 368mg cholesterol, 1480mg sodium, 43g carbohydrate, 16g fiber, 6g sugar, 34g protein