You can make this burrito the night before for a quick morning breakfast. Assemble burrito as described below, with exception of adding the salsa. Wrap in plastic wrap and hold in the refrigerator overnight. Microwave for 45-60 seconds and then top with salsa. To download a Spanish translation of this recipe click here. Print Ingredients 1 -10” flour tortilla, plain or whole wheat 3/4 cup canned, drained, and rinsed reduced sodium black or pinto beans 1 scrambled egg ¼ cup shredded Cheddar or Monterey Jack cheese 2 tablespoons of your favorite salsa Number of Servings : 1 Serving Size: 1 burrito You can make this burrito the night before for a quick morning breakfast. Assemble burrito as described below, with exception of adding the salsa. Wrap in plastic wrap and hold in the refrigerator overnight. Microwave for 45-60 seconds and then top with salsa. To download a Spanish translation of this recipe click here. Directions Lay the tortilla on a dinner plate. Place the beans in the center, top with the scrambled egg, cheese and salsa. Fold in the ends, and then roll up to form a burrito. Microwave for 45-60 seconds. Suggested Serving: Add additional salsa and/or plain, low-fat Greek yogurt for extra flavor and protein!