Ingredients:

• 1/4 cup milk 
• 1 tablespoon butter 
• 1 (15 oz) can black beans, drained and rinsed
• 1 (4 oz) can diced green chiles 
• 1/4 cup taco sauce 
• 1/4 cup pepper jack cheese, shredded 
• 2 green onions
• 2 small tomatoes 
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the eggs, milk, and a pinch of salt and pepper. Whisk until smooth.
2. Heat a large skillet over medium-low heat. Add the butter and spread over the surface of the skillet when melted.  Pour the whisked eggs into the skillet and gently fold with a spatula as they begin to set. Avoid over stirring the eggs.
3. When the eggs are almost set (still soft, moist, and fluid around the edges), add the drained beans and chopped green chiles. Gently fold the beans and chiles into the scrambled eggs. Drizzle taco sauce over the eggs, and top with pepper jack cheese.
4. Place a lid on the skillet and let it warm for about 5 more minutes, or until the eggs are fully set and the cheese on top is melted.
5. While the eggs are warming through, slice the green onions and dice the tomato. Top the eggs with the fresh tomato and green onion just before serving.
6. Refrigerate any leftovers within 2 hours.