Knife-And-Fork Breakfast Burrito

A great Mexican inspired breakfast burrito from BH&G!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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)

Directions

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!