Scrambled Fiesta (2 servings) 2/3 cups purchased salsa 1/2 cup drained canned black beans 5 Tablespoons fresh chopped cilantro 2 Tablespoons butter 5 large eggs 3 Tablespoons cream cheese - chopped into little pieces 2 purchased taco shells or tostadas - warmed Stir together the salsa, beans, and 3 Tablespoons of the cilantro in medium bowl. Season salsa mixture with salt. Set aside. Melt the butter in a heavy medium skillet over medium-low heat. Whisk the eggs with the remaining 2 Tablespoons of cilantro and 1 Tablespoon water in large bowl. Season with salt and pepper. Pour egg mixture into skillet. Add cream cheese pieces. Cook until eggs are creamy and softly set, stirring constantly, about 5 minutes. Spoon eggs into warmed taco shells. Top with salsa mixture and serve. These are breakfast tacos filled with delicately creamy scrambled eggs topped with a black bean and cilantro salsa. Mr Breakfast would like to thank saraa for this recipe. Recipe number 844. Submitted 3/28/2003.