A Late Night Breakfast--Huevos Tirados

This was a super way to make a quick dinner when I got off working a night shift tonight and a great way to use up left over pinto beans and pico de gallo.

Ingredients:

• About half a cup to 3/4 cup of cooked pinto beans in their liquid
• About 1/2 a cup of pico de gallo
• 6 eggs
• Salt and pepper to taste
• Tortillas to serve on the side

Directions:

• In a small pan heat the pinto beans in their juice.
• Whisk together the eggs, pico, and salt and pepper in a bowl.
• Brush a large frying pan with a little oil and pour the eggs in and light scramble.
• When the eggs are still a little wet add the beans and cook to desired consistency.
• Serve with tortillas on the side.