Breakfast Burrito from runners world

1 red onion, cut into small dice
1 small jalapeño, cut into small dice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 15-ounce can black beans, drained and rinsed
4 eggs mixed with a fork
Salt to taste
1/4 cup low-fat Greek yogurt
Juice of one lime
4 10-inch whole-wheat tortillas
1/2 cup shredded Monterey Jack or cheddar
1 avocado, cut into slices
1 cup salsa or pico de gallo

Sauté onion and jalapeño in olive oil. When onion is soft, add cumin. Add beans and stir. When beans are hot, add eggs and cook until fluffy. Season with salt. Mix the yogurt with lime juice and set aside. Toast tortillas over an open flame on the burner, or place under the broiler until they puff up. Lay out the tortillas and divide the egg-and-bean mixture evenly among the four tortillas. Top the eggs with an even amount of cheese, avocado, and yogurt. Roll and top with salsa or pico de gallo. Serves four.