½cupcooked crumbled sausage(turkey or pork or Mexican chorizo)
½cupblack beans(either seasoned or from the can drained and rinsed)
¼cupshredded cheddar other Mexican blend or crumbled queso cheese
3tablespoonssalsa
1avocado(sliced; optional)
3tablespoonssour cream
Instructions
Heat a large skillet over high heat and place a tortilla in the hot pan. Cook for about 20 seconds, until lightly browned on the bottom, then flip it and cook for another 20 seconds. Place on a plate, and repeat with the second tortilla.
Crack the eggs into a medium-sized bowl, add the salt and pepper, and stir with a fork or a whisk until completely blended.
Heat the same skillet (sprayed with nonstick spray if you have it) over medium-high heat, add the butter, and swirl the pan until the butter is melted and coats the bottom of the pan. Pour in the eggs. Let them cook for a minute, until the bottom starts to set slightly, then using a spatula or a flat wooden spoon, keep scraping against the bottom of the pan, pausing for 20 seconds or so every few pushes to let them set again. Break apart any very large pieces as they form, and keep tossing them so that the runny parts hit the pan. Stop slightly before they are done to your liking.
While the eggs are cooking, heat the black beans and sausage in the microwave or in a pot on the stovetop.
Divide the eggs evenly between the tortillas and top each with half of the cheese, beans, sausage, salsa, avocado, and sour cream. Fold two sides up, then roll the burrito to encase the filling. Cut the burrito crosswise on the diagonal and serve hot.
Notes
If you have leftover cooked black beans that you’ve seasoned with spices like chili powder and cumin, then absolutely use them in these burritos. Otherwise, some drained and rinsed canned black beans are just fine (and you can also use pinto or kidney, whatever you like).
If you want to use chorizo instead of traditional sausage, please do. Make sure you are using the uncooked loose Mexican chorizo, not the Spanish chorizo, which is a cured sausage. Having said that, if you wanted to use Spanish chorizo, just dice it into very small cubes, and skip the cooking.