Chorizo and Egg Burritos

Ingredients

½ c.		jarred roasted tomato chipotle salsa
½ c.		canned black beans
4 oz.	115 g	dried chorizo
2 tbsp.	30 ml	butter
8		large eggs
4		whole-wheat or plain flour tortillas (8- or 9-inch)
1 c.		shredded jalapeño Jack cheese

In a small bowl, combine salsa and black beans.
In a large nonstick skillet, cook chorizo for 2 minutes or until browned. Transfer to a paper towel to drain; wipe out skillet.
In a medium bowl, whisk eggs and 1/2 teaspoon kosher salt. Melt 2 tablespoons butter in same skillet over medium heat. When butter foams, add eggs. Let them set 20 seconds, then cook, stirring with a spatula about 2 minutes, until light and fluffy. Stir in chorizo just before eggs are done. Remove from heat.
Heat tortillas in microwave for 10 seconds to soften. Lay a tortilla on a plate and spoon 1/4 of the cheese and 1/4 of the eggs across the center. Roll up burrito-style. Serve with bean salsa.