Breakfast Burrito filled with Black Beans, Cheese, Cilantro, Fresh Salsa & Sour Cream Serves 2-4 4 –10 inch flour tortillas 1-15 oz. can black beans, drained and rinsed ½ tsp. ground cumin 1 ¼ c. thick, fresh salsa. divided 4 large eggs (or 2 eggs and 4 whites) ½ tsp. salt Freshly ground pepper 1 tsp. butter 1/3 c. cilantro, chopped ½ c. finely shredded sharp cheddar or Mexican cheese blend Light sour cream 1.      Preheat oven to 350o F.  Wrap tortillas in aluminum foil and set aside.  2.      In a small saucepan, stir together the beans, cumin and 1/4 c. salsa.  Over low heat, slowly warm, stirring occasionally.  3.      Warm tortillas in oven for 5 minutes. 4.      In a medium bowl, whisk together the eggs, salt & pepper until liquid is pure yellow in color.  5.      Put butter in 10-inch heavy nonstick skillet over medium-high heat.  When the butter is melted, spread it around and pour in beaten egg mixture.  With a wooden spoon or upside down non-stick pancake turner, slowly push eggs from one side of the pan to the other 1 ½ - 2 minutes.  6.      To assemble the burrito, spread ¼ of beans down the center of each warmed tortilla.   Spoon ¼ of scrambled eggs over the beans, sprinkle with 1/8 c. cheese.  Top with a sprinkling of cilantro.  Fold up envelope style.  Garnish with sour cream and salsa.