Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, smoked paprika, and pinches of red pepper flakes. Mix to coat, spread evenly on the pan, and bake 30 minutes or until golden brown and crisp around the edges. Heat a grill pan on stove to medium heat. Place the red pepper on the pan and let it char for 4 to 5 minutes per side, or until soft and each side has black grill marks. Alternatively, roast it in the oven until soft. Remove from the grill, remove the stem and ribbing, and slice the pepper into strips. Assemble the burritos: Divide spinach leaves and red cabbage, if using, among the tortillas. Top with scrambled eggs, red pepper strips, black beans, pico de gallo, potatoes, avocado, and cilantro. Sprinkle with salt and pepper and a squeeze of lime. Fold the left and right sides of the tortilla over the filling. Fold the bottom flap of the burrito up and over the filling, tucking the sides and the filling as you roll the burrito. Wrap in foil, slice, and serve with Cilantro Lime Dressing for dipping.