Instructions

• In a bowl, whisk together 8 large eggs, 4 tablespoons milk, and 1/2 teaspoon kosher salt until blended.
• Heat a nonstick skillet over medium-low heat and add oil or butter to lightly coat the pan.
• Pour the egg mixture into the skillet. Stir gently and continuously until the eggs are mostly set but still slightly moist, about 2 minutes.
• Add 1 1/2 cups cooked pinto beans and 1 cup salsa to the eggs. Stir to combine and cook until the beans and salsa are heated through and the eggs are fully set, about 2 minutes.
• Remove the skillet from the heat.
• If desired, warm 4 tortillas until pliable (for example, 15–30 seconds per side in a dry skillet or 15–20 seconds in the microwave).
• Divide the egg-and-bean mixture evenly among the 4 tortillas, roll each up into a burrito, and serve immediately.