Egg and Black Bean Burritos

10 min preparation + 5 min cooking

Ingredients

• 1 15-oz. can black beans, rinsed and drained
• 1 Cup salsa
• 8 eggs
• 1 Tablespoon parsley
• ¼ Cup Water
• 1/2 tsp. salt
• 2 Tablespoon oil
• 4 oz. (1 C.) shredded Cheddar cheese
• 4 6 to 8-inch flour tortillas

Directions

In small bowl, mix black beans with salsa and water; set aside. In medium bowl, with whisk, beat eggs, salt and water until blended.  Heat nonstick skillet over medium-high heat until hot. Add egg mixture to skillet. As egg mixture begins to set around the edge, stir lightly with heat-safe rubber spatula or wooden spoon to allow uncooked egg mixture to flow toward side of pan. Continue cooking until edges are set to desired doneness, about 5 minutes. Remove skillet from heat; sprinkle cheese evenly over eggs. Transfer skillet to broiler.  Broil for 1 to 2 minutes until cheese melts. Cut into quarters.
For each burrito, place one-fourth of scrambled eggs down center of 1 tortilla; top with about one-fourth of black bean mixture. Fold two opposing sides of tortilla over filling, then fold over remaining sides to form a package.
Had a nice weekend this weekend.  Worked Sunday.  Dan had Monday and Tuesday off.  Monday we went up the North Cascaded highway.  It was very pretty.  The leaves were changing into a beautiful golden color.  Then we drove up to Bellingham and went to Burlington.  They have an antique mall there nice prices not to expensive.  We had a nice time.  Today we were going to go to renton to some other antique shops but, because of the weather we decided not to go.