Mexican Scrambled Eggs - cooking recipe

Ingredients

2/3 cup purchased fresh salsa
1/2 cup drained canned black beans
5 tablespoons chopped fresh cilantro
2 tablespoons butter
5 large eggs
3 tablespoons cream cheese, cut into small pieces
2 purchased taco shells or 2 tostadas, warmed

Preparation

Stir together salsa, beans, and 3 tablespoons cilantro in medium bowl.
Season salsa mixture with salt.
Set aside.
Melt butter in heavy medium skillet over medium-low heat.
Whisk eggs, remaining 2 tablespoons cilantro, and 1 tablespoon water in large bowl.
Season with salt and pepper.
Pour egg mixture into skillet.
Add cream cheese pieces.
Cook until eggs are creamy and softly set, stirring constantly, about 5 minutes.
Spoon eggs into warmed taco shells.
Top with salsa mixture and serve.
Makes 2 servings; can be doubled.