Source: dLife

Warm tortillas topped with black beans, eggs, cheese, and salsa.

Servings

2 corn tortilla (6-inch)
0.5 cup Beans, black, canned , rinsed and drained
0.5 cup Egg Substitute, Better 'N Eggs, frozen , thawed (or 2 eggs)
1 tbsp fat free milk
0.12 tsp black pepper
1 Salt, table, dash serving
1 cooking spray
4 oz fresh tomatoes , chopped
2 tbsp Cheese, monterey jack, shredded (1/2 ounce)
2 tsp fresh cilantro , snipped
1 cup Salsa, chunky , optional

1 Warm tortillas according to package directions. Meanwhile, use potato masher or fork to slightly mash beans in a small bowl. Set aside.
2 Combine egg product, milk, pepper, and salt in another small bowl and then beat with a wire whisk or rotary beater.
3 Lightly coat an unheated medium nonstick skillet with cooking spray, and then preheat over medium heat.
4 Pour egg mixture into hot skillet, and cook, without stirring, until egg mixture begins to set.
5 Run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath.
6 Continue cooking about 2 minutes more or until egg mixture is cooked throughout is still glossy and moist. Remove from heat.
7 Spread tortillas with mashed beans, and then divide cooked egg mixture between tortillas.
8 Top with tomato, cheese, and cilantro, and if desired, top with salsa. Serve immediately.

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.