This breakfast recipe, loaded with eggs, beans, salsa, and cheese, is hearty enough to serve for dinner.
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 beat eggs with a whisk; whisk in milk, pepper, and salt. Coat an unheated 10-inch nonstick omelet pan (or skillet 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 egg tortilla, 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. Cover with foil and keep warm while preparing remaining tortillas and assembling remaining burritos. Top with sour cream and the remaining cheese; sprinkle with mint. If desired, serve with additional salsa.