Make the salsa: in a mixing bowl, add red onions, tomatoes, lime juice, and cilantro. Mix well and set aside.
Cook the vegetables: in a skillet set over medium heat, add 1/2 tbsp olive oil, carrots, onions. Cook for 6 minutes. Add kidney beans, 1/2 tsp minced garlic, 1/4 tsp ground cumin, and 1/4 tsp paprika. Cook for another 2 minutes over medium heat. Turn off the heat, transfer to a plate/bowl, and set aside.
Sauté the meat: in the same skillet, add 1/2 tbsp olive oil and ground pork. Cook for 6 over medium-high heat. Add white wine and vinegar to deglaze the skillet. Scrape the meat off the bottom of the pan. Cook for 2 minutes on high heat or until the liquid evaporates.
Season the meat: add 1/2 tsp minced garlic, 1/4 tsp ground cumin, 1/4 tsp paprika, garlic powder, oregano, cayenne pepper, 1/8 tsp salt, and 1/4 tsp black pepper. Stir well for 1 minute. Turn off the heat and transfer the meat to a bowl. Set aside.
Scramble the eggs: in a clean pan, heat 1/2 tbsp olive oil over low heat. Meanwhile, whisk the eggs in a bowl. Add eggs to the pan. Use a spatula to stir gently. Cook for 4 minutes or until the eggs are barely set. Turn off the heat. Season with 1/8 tsp salt and 1/4 tsp black pepper. Stir again to distribute the seasonings evenly. Transfer to a plate and set aside.
Set a workstation: place a cutting board on the counter. Place the salsa, cooked vegetables, meat, scrambled eggs, sliced avocado, cheddar cheese, yogurt, and flour tortillas around the cutting board. Divide each filling into 4 parts.
Wrap the burritos: put a tortilla sheet on the cutting board. Take 1 part of each filling and put it in the middle of the tortilla. Fold the two sides of the tortilla towards the middle. While still holding the sides, slide your thumbs under the bottom of the tortilla and fold it up. Roll it away from you, tucking the ingredients in fairly tight. Set aside and repeat with the remaining tortillas.
Toast the burrito: put the burrito in a clean, dry pan, seam-side down. Turn the heat up to medium and toast for 2 minutes per side or until golden brown. Repeat with the remaining burritos.
Serve: cut the burritos in half at an angle. Transfer to a serving platter and serve warm.