Rinse and drain the black beans. Dice the tomatoes, chop the onions and cilantro, and slice or mash the avocado. Set all toppings out in separate bowls to create a burrito bar.

In a small skillet over medium heat, combine the rinsed black beans with cumin, chili powder, and a pinch of salt. Stir occasionally until heated through and fragrant, about 5 minutes. Keep warm.

Crack the eggs into a bowl. Add the cottage cheese, milk, salt, and pepper. Whisk vigorously until the mixture is smooth and slightly frothy.

Heat the butter in a non-stick skillet over medium-low heat. Pour in the egg mixture. Stir gently and continuously with a spatula, scraping the bottom of the pan to prevent sticking. Cook until the eggs are just set but still moist. Remove from heat.

Wrap the tortillas in a damp paper towel and microwave for 30–45 seconds, or warm individually in a dry skillet for 20 seconds per side until soft and pliable.

Lay out the warm tortillas and bowls of eggs, beans, cheese, salsa, veggies, avocado, and any extras. Let everyone build their own burrito with their favorite combinations.

Serve immediately with optional hot sauce or jalapeños on the side.