Ingredients

• 1  cup canned black beans, rinsed and drained
• 1/3  cup bottled 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 tomato, thinly sliced
• 1/2  cup crumbled queso fresco cheese or shredded Monterey Jack cheese (2 ounces)
• 1/4  cup dairy sour cream
• 4  teaspoons snipped fresh mint
•   Bottled chunky salsa (optional)

Directions

1. In a small saucepan mash the beans slightly. Stir in the 1/3 cup salsa. Heat through 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 (do not turn).

4. 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. Makes 4 servings.

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