Ingredients

• 4 eggs
• 2 tablespoons milk
• 3/4 cup pinto beans, cooked, rinsed and drained
• 1/2 cup salsa
• canola oil spray, oil or butter for pan
• 2 corn tortillas, warmed if desired
• sour cream, cheese or avocado, optional

Instructions

1. Whisk the eggs, milk, and salt in a bowl.
2. Heat a nonstick pan over low to medium heat and spray or grease with oil or butter.
3. Pour in the egg mixture and stir until almost scrambled, about 2 minutes.
4. Add the beans and salsa and cook for 2 minutes or until ingredients are heated through.
5. Place scrambled egg mixture and other optional ingredients into tortillas and roll or fold in half.
6. Serve.