Egg and Black Bean Burritos
- 1 15-oz. can black beans, rinsed and drained
- 1 11-oz. jar medium-hot salsa
- 6 lg. eggs
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 4 oz. (1 C.) shredded Monterey Jack cheese
- 4 10-inch flour tortillas
In small bowl, mix black beans with salsa; set aside. In medium bowl, with whisk, beat eggs, salt and black pepper until blended. Heat nonstick skillet over medium-high heat until hot. Add egg mixture to skillet. As egg mixture begins to set around the edge, stir lightly with heat-safe rubber spatula or wooden spoon to allow uncooked egg mixture to flow toward side of pan. Continue cooking until edges are set to desired doneness, about 5 minutes. Remove skillet from heat; sprinkle cheese evenly over eggs
Meanwhile, in microwave, heat black-bean mixture on high, stirring once, until heated through, 1 to 2 minutes. Cover and keep warm. Stack tortillas and place between 2 damp paper towels. In microwave, heat tortillas on high until warm, about 1 minute.
For each burrito, place one-fourth of scrambled eggs down center of 1 tortilla; top with about one-fourth of black bean mixture. Fold two opposing sides of tortilla over filling, then fold over remaining sides to form a package.