Knife-And-Fork Breakfast Burrito

• 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)

1. 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."
2. 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.
3. 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).
4. Loosen edges of the egg "tortilla" with spatula; carefully slide out onto a serving plate, browned side down.
5. 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.
6. Top with a dollop of sour cream and the remaining cheese; sprinkle with mint. Serve with additional salsa, if desired. Enjoy!

black beans, chunky salsa, eggs, milk, pepper, salt, nonstick cooking spray, tomatoes, queso fresco, sour cream, mint, chunky salsa

Taken from www.food.com/recipe/knife-and-fork-breakfast-burrito-234801 (may not work)