Drain and rinse the black beans. Chop the cilantro.
Heat a dry skillet over medium-high heat. Warm the tortillas one at a time, about 20 seconds per side, and stack them wrapped in a clean towel to stay soft.
Whisk the eggs and egg whites in a bowl.
Lower the heat to medium-low, spray the skillet and pour in the eggs.
Stir slowly and continuously with a spatula until the eggs form soft curds and are just set, about 3 minutes (74°C / 165°F).
Fold in the black beans, salsa and cheddar and stir for 1 minute until the beans are warm and the cheese is melting.
Spoon into the warm tortillas and top with cilantro.
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Tips
Take the eggs off the heat while they still look a little wet; they finish cooking on the plate.
Photo: Ruth Hartnup from Vancouver, Canada, Wikimedia Commons, CC BY 2.0
15 min
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