In a medium bowl, whisk the eggs with the salt and. Set aside.
Heat a large nonstick pan over medium-high heat. Add the beans and cook, until warm, 4 to 5 minutes. Transfer the beans to a bowl and set aside. Reduce the heat and add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan (you'll use it again).
Assemble the burritos: Spoon about a quarter of the eggs, and ½ cup beans. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
Lightly coat the pan with butter and set over medium heat. When the pan is hot, add the burritos. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.
Servings: 1 | Calories: 2379kcal | Carbohydrates: 430.1g | Protein: 79.9g | Fat: 47.2g | Saturated Fat: 10.6g | Cholesterol: 744mg | Sodium: 712mg | Fiber: 60.5g | Sugar: 10g | Vitamin D: 70mcg | Potassium: 2054mg | Calcium: 884mg | Iron: 15mg