Scrambled Egg Burritos

• 4 each flour tortillas, whole wheat 9-inch
• 4 large eggs
• 18 teaspoon salt
• 1 x black pepper freshly ground to taste
• 1 teaspoon olive oil, extra-virgin
• 4 ounces green chili peppers, canned chopped
• 1/2 cup pepper jack cheese grated
• 1 cup italian plum (roma) tomatoes seeded, diced, 3-4 tomatoes
• 1 cup black beans rinsed
• 2 tablespoons scallions, spring or green onions chopped
• 1 tablespoon cilantro or parsley, chopped
• 1 tablespoon lime juice
• 1 1/2 teaspoons olive oil, extra-virgin
• 1 teaspoon chipotle chili peppers in adobo sauce
• 18 teaspoon salt

1. Preheat oven to 350F.
2. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
3. Blend eggs, salt and pepper in a medium bowl with a fork until blended.
4. Heat oil in a 10-inch nonstick skillet over medium-low heat.
5. Add chiles and cook, stirring, for 1 minute.
6. Add eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1 1/2 to 1 1/2 minutes.
7. To serve, divide eggs evenly among the tortillas.
8. Sprinkle each with about 2 tablespoons cheese and roll up.
9. Serve with salsa and sour cream.
10. Black bean & tomato salsa:
11. Combine all ingredients in a medium bowl; stir to blend.
12. Refrigerate until ready to serve.

flour tortillas, eggs, salt, black pepper, olive oil, green chili peppers, pepper, italian plum, black beans, scallions, cilantro, lime juice, olive oil, chipotle chili peppers, salt

Taken from recipeland.com/recipe/v/scrambled-egg-burritos-49462 (may not work)