Recipe: Knife and Fork Breakfast Burritos (using no-flour egg "tortillas", no meat)

KNIFE AND FORK BREAKFAST BURRITOS

1 cup canned black beans, rinsed and drained
1/3 cup bottled chunky salsa
4 eggs, slightly beaten
2 tablespoons milk
1/4 teaspoon ground black 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)
FOR SERVING:
1/4 cup dairy sour cream
4 teaspoons snipped fresh mint
Additional bottled chunky salsa (optional, for serving)

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".

In a medium bowl combine eggs, milk, pepper and salt.

Coat a 10-inch nonstick omelet pan (or skilled 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.

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). 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
Source: Idaho Bean Commission