Vegetarian Breakfast Burritos

Ingredients

• 6 servings pepper black freshly ground
• 0.3 teaspoon chili powder 
• 0.3 cup black beans cooked
• 2 ounces cotija cheese crumbled
• 6 large eggs 
• 6 8-inch flour tortilla warmed ()
• 1 tablespoon cilantro leaves fresh finely chopped
• 0.3 cup ears corn fresh (from)
• 1 tablespoon hot sauce such as cholula or tapatío mexican-style
• 0.5 teaspoon kosher salt 
• 1 tablespoon juice of lime freshly squeezed
• 2 tablespoons onion red finely chopped (from)
• 0.3 cup summer squash (from)
• 0.3 cup tomatoes (from)
• 1 tablespoon butter unsalted

Equipment

• bowl
• frying pan
• whisk
• aluminum foil
• spatula

Directions

1. Place the eggs, hot sauce, and salt in a medium bowl, season with pepper, and whisk until the eggs are broken up and well blended; set aside.Melt the butter in a medium nonstick frying pan over medium-low heat until foaming, about 2 to 3 minutes.Swirl the butter in the pan until evenly coated.
2. Pour in the beaten eggs and let sit undisturbed until the eggs just start to set around the edges, about 1 1/2 to 2 minutes. Using a rubber spatula, push the eggs from the edges into the center.
3. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, about 2 1/2 minutes total.
4. Remove the pan from the heat and stir in the cheese.
5. Place the tortillas on a work surface. Spoon an even amount of eggs onto the lower third of each tortilla, leaving a 1-1/2-inch border. Divide the salsa over the eggs, avoiding any excess liquid that may have accumulated in the bottom of the bowl. Fold the sides of the tortilla in. Then, pressing firmly down to hold the folds in place, roll the entire tortilla horizontally up from the bottom to the top. Turn the burrito so that the seam faces down and repeat rolling the remaining burritos.
6. Serve immediately or wrap in foil to take on the go.