Chorizo and Egg Burritos

• 1/2 c. jarred roasted tomato chipotle salsa
• 1/2 c. canned black beans
• 4 oz. dried chorizo
• 2 tbsp. butter
• 8 large eggs
• 4 (8- or 9-inch) whole-wheat or plain flour tortillas
• 1 c. shredded jalapeno Jack cheese

1. In a small bowl, combine salsa and black beans.
2. In a large nonstick skillet, cook chorizo for 2 minutes or until browned.
3. Transfer to a paper towel to drain; wipe out skillet.
4. In a medium bowl, whisk eggs and 1/2 teaspoon kosher salt.
5. Melt 2 tablespoons butter in same skillet over medium heat.
6. When butter foams, add eggs.
7. Let them set 20 seconds, then cook, stirring with a spatula about 2 minutes, until light and fluffy.
8. Stir in chorizo just before eggs are done.
9. Remove from heat.
10. Heat tortillas in microwave for 10 seconds to soften.
11. Lay a tortilla on a plate and spoon 1/4 of the cheese and 1/4 of the eggs across the center.
12. Roll up burrito-style.
13. Serve with bean salsa.

salsa, black beans, chorizo, butter, eggs, flour tortillas, cheese

Taken from www.delish.com/recipefinder/chorizo-egg-burritos-recipe-rbk0212 (may not work)