Bean And Egg Breakfast Burrito

• 2 1/2 lbs pinto beans, canned, rinsed and drained (40 oz. can)
• 12 eggs
• 4 teaspoons chicken bouillon granules
• water, as needed
• 12 flour tortillas, burrito-size (approximately 8-10 inches)
• 8 ounces monterey jack cheese, grated
• black pepper

1. Rinse and drain pinto beans.
2. Add to large skillet and mash.
3. Heat over medium to medium-low heat.
4. Add chicken bouillon.
5. Add water to bring to the consistency you desire.
6. Once beans are simmering, add eggs.
7. Break eggs and gently fold into beans.
8. Continue to cook and fold eggs into beans. Do not beat eggs into beans.
9. Cook until eggs are set to your liking.
10. Remove from heat.
11. Heat flour tortillas on a comal or heavy skillet, between 1 and 2 minutes per side until brown spots appear.
12. Remove tortilla to a sheet of waxed paper.
13. Add about 1/3 to 1/2 cup of egg/bean mixture to tortilla.
14. Sprinkle with ground pepper.
15. Add grated cheese.
16. Fold burrito style.
17. Serve immediately or package for breakfasts or lunches.

pinto beans, eggs, chicken bouillon granules, water, flour tortillas, cheese, black pepper

Taken from www.food.com/recipe/bean-and-egg-breakfast-burrito-327464 (may not work)