2 eggs

pinch of salt

1 tsp butter or olive oil

0.3 cups black beans, drained and rinsed

handful of baby spinach

0.25 cups cheddar cheese

1 flour tortilla

salsa, sour cream, hot sauce to serve (optional)

Heat a medium skillet over medium heat.

While skillet heats, crack two eggs into a bowl, add a pinch of salt to taste and beat with fork or implement of choice until well mixed.

Add 1 tsp of butter or olive oil to the pan and add beans until heated. Add spinach and saute until wilted, stirring occasionally.

Add the eggs in a layer over the spinach and beans, scrambling and cooking to desired doneness.

Remove egg, bean and spinach mixture from skillet into a dish.

To the same skillet, add the tortilla. Cook for a few minute on one side, then flip.

Scatter half the cheese over the left half of the tortilla. Top the cheese with the egg, bean and spinach mixture, then add the remaining cheese on top of that. Fold the right half of the tortilla over on itself and press down firmly.

Let the tortilla heat until the bottom begins to brown, then flip. Cook the second side until it browns, then slide onto a plate.

Serve with salsa, sour cream, hot sauce, whatever you want.