Vegetarian Breakfast Burritos

Ingredients

• 1/3 cup cooked black beans
• 1/3 cup fresh corn kernels (from about 1/2 ear of corn)
• 1/3 cup small-dice tomatoes (from about 1/2 medium tomato)
• 1/3 cup small-dice zucchini or summer squash (from about 1/2 medium squash)
• 2 tablespoons finely chopped red onion (from about 1/4 medium onion)
• 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon freshly squeezed lime juice
• 1/4 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 6 large eggs
• 1 tablespoon mexican-style hot sauce, such as cholula or tapatío
• 1/2 teaspoon kosher salt
• freshly ground black pepper
• 1 tablespoon unsalted butter
• 1/2 cup crumbled cotija cheese (about 2 ounces)
• 6 (8-inch) flour tortillas, warmed