Ingredients:

• 1 cup canned black beans, drained, rinsed
• 1/2 cup thick and chunky salsa
• 2/3 cup Crystal Farms® Shredded Monterey Jack Cheese
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 tablespoon butter or margarine
• 2 cups (16 oz.) Better'n Eggs®
• 4 (7 to 8-inch) flour tortillas

1. Combine black beans, salsa, cheese, cilantro and cumin in small bowl; mix well.

2. Melt 1 1/2 teaspoons butter in 10-inch skillet over medium heat. Add 1 cup Better'n Eggs. As it starts to set use spatula to lift edge of cooked Better'n Eggs letting uncooked Better'n Eggs flow to bottom of skillet. Cook until Better'n Eggs are set but still moist. Top one side of cooked Better'n Eggs with half of black bean mixture; fold other half over filling. Cook additional 1 minute or until filling is warmed. Cut omelet in half. Serve each half of omelet inside one warmed tortilla.

3. Repeat above step with remaining 1 1/2 teaspoons butter, 8 oz. Better'n Eggs, black bean mixture and tortillas.