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Egg and Black Bean Burritos

6 eggs
2 Tbs (30 ml) water
Salt and freshly ground pepper to taste
1 Tbs (15 ml) butter
4-6 large flour tortillas, warmed
1 15-oz (425 g) can black beans, drained, rinsed,
and warmed
About 1 cup (250 ml) shredded cheddar cheese
About 1/2 cup (125 ml) prepared tomato salsa
About 1/2 cup (125 ml) sour cream
1-2 scallions (spring onions), green and white parts,
finely chopped

Whisk together the eggs, water, salt, and pepper. Heat the butter in a skillet over moderate heat and cook the egg mixture, stirring frequently, until light and fluffy. Spoon the eggs onto the tortillas and top with the remaining ingredients. Fold in the sides of the tortillas and roll up burrito-style.

Serves 4 to 6.