Breakfast Burritos
Ingredients
- 8 medium (soft taco-size) flour tortillas
- 5 ounces Monterey Jack cheese, coarsely grated (1 1/4 cups)
- 2 tablespoons neutral oil, such as grapeseed or canola
- 2 scallions, thinly sliced
- 1/2 teaspoon ground cumin
- 1 cup refried black beans (from a 16-ounce can)
- 6 large eggs, beaten
- Kosher salt
- Hot sauce, for drizzling (optional)
- 1 small ripe avocado, pitted, peeled and sliced
- 1/4 cup fresh cilantro leaves
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