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1
Heat the oven to 300 degrees F. Warm 2 teaspoons of the olive oil in a medium nonstick frying pan over medium heat.
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2
Add the onion and fry until its a light golden brown, about 5 minutes.
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3
Add the garlic and cook until fragrant, about 1 minute.
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4
Stir in the black beans and cook until heated through.
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5
Remove the pan from the heat and use a potato masher to render the beans into a coarse, chunky puree.
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6
If the beans look dry, add a few tablespoons of water to make them easier to mash.
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7
Set aside.
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8
Put the tortillas in the oven to warm while you cook the eggs (the tortillas should end up warm but still pliable).
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9
Whisk the eggs in a medium bowl until broken up.
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10
Season with a pinch each of salt and pepper and beat to incorporate.
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11
Warm the remaining 2 teaspoons of olive oil in a large nonstick frying pan over medium-low heat.
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12
When the pan is hot, add the eggs and let them sit undisturbed until they begin to set around the edges, 1 to 2 minutes.
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13
Using a rubber spatula, push the eggs from the edges into the center.
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14
Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until theyre softly scrambled, a total cooking time of about 5 minutes.
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15
Divide the black bean mixture between the warm tortillas.
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16
Top with the scrambled egg, poblano strips, queso fresco, and salsa, dividing everything evenly.
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17
Fold the short sides in and the bottom flaps up, then roll into burritos and serve.
