Method :

1. Whisk the eggs in a medium bowl with salt and pepper until well combined.
2. Heat the butter in a large nonstick skillet over medium heat.
3. Add the eggs to the skillet and cook, stirring frequently until soft curds form, then remove from heat.
4. In a separate small pan, heat the drained black beans with the ground cumin over medium-low heat for 3-4 minutes.
5. Warm the tortillas in a dry skillet or microwave for 20 seconds to make them pliable.
6. Divide the scrambled eggs, seasoned black beans, and shredded cheese equally among the center of each tortilla.
7. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling securely.
8. Serve immediately while the cheese is melted and the tortilla is warm.

Why We Love This Recipe ?