Ingredients
1 tblsp plus 1 1/2 tsp extra-virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tblsp dried oregano
2 (14.5 oz) cans no-salt-added pinto beans, rinsed and drained
1/8 tsp cayenne
4 (8-in) whole-wheat tortillas
4 large eggs, lightly beaten
1 cup fresh salsa
Preparation
In a large nonstick skillet, heat 1 tblsp of the oil over medium heat. Add onion, garlic, and oregano; cook, stirring occasionally until onion is softened, about 7 minutes. Add beans and cayenne. Simmer, stirring occasionally, until beans are warmed through and flavorful, 10 to 12 minutes. Cover to keep warm. While beans are cooking, warm tortillas according to package directions. Five minutes before beans are done, in a medium nonstick skillet, heat remaining 1 1/2 tsp oil over medium heat. Add eggs and scramble just until cooked, 3 to 5 minutes; remove from the heat. Divide beans among tortillas and top with eggs and salsa. Roll up and serve.
