Knife-And-Fork Breakfast Burrito - cooking recipe

Ingredients

1 cup canned black beans, rinsed and drained
1/3 cup chunky salsa
4 eggs, slightly beaten
2 tablespoons milk
1/4 teaspoon pepper
1/8 teaspoon salt
nonstick cooking spray or cooking oil
1 medium tomatoes, thinly sliced
1/2 cup crumbled queso fresco (about 2 ounces) or 1/2 cup shredded monterey jack cheese (about 2 ounces)
1/4 cup sour cream
4 teaspoons snipped of fresh mint
chunky salsa (optional)

Preparation

In a small saucepan mash the beans lightly. Stir in 1/3 cup salsa. Heat over low heat. Cover and keep warm while making egg \"tortillas.\"
In a medium bowl combine eggs, milk, pepper, and salt. Coat a 10-inch nonstick omelet pan (or skillet with flared sides) with nonstick cooking spray, or brush lightly with a little cooking oil. Preheat pan over medium heat until a drop of water sizzles.
For each of the egg \"tortillas\" pour about 1/4 cup of the egg mixture into the pan. Lift and tilt pan to spread egg mixture over bottom. Return to heat. Cook for 1-1/2 to 2 minutes or until lightly browned on bottom (don't turn).
Loosen edges of the egg \"tortilla\" with spatula; carefully slide out onto a serving plate, browned side down.
On one half of the \"tortilla,\" spread one-fourth of the bean-salsa mixture. Top with tomato and cheese. Fold in half and then into quarters to form the burritos. Keep warm while preparing remaining tortillas and burritos.
Top with a dollop of sour cream and the remaining cheese; sprinkle with mint. Serve with additional salsa, if desired. Enjoy!