In a medium bowl, mix together the avocado and lime juice. Stir in cherry tomatoes, cumin, and salt. Cover and set aside.

Place stack of tortillas on a microwave-safe plate. Cover with a damp paper towel.

In a small microwave-safe bowl, mash beans with a fork. Cover bowl and microwave for 45 seconds or so, until hot. Keep covered so they will stay warm.

In a medium bowl, whisk the eggs, milk, salt, and pepper until well combined. Coat a nonstick skillet with cooking spray and heat over medium heat. Add egg mixture to skillet and scramble until cooked. Remove from heat.

Microwave tortillas 30 to 45 seconds or until hot.

Spread mashed beans in a strip down the center of each tortilla, then add ¼ of the eggs and about 2 tablespoons salsa. Fold in the bottom and then the sides to create a burrito. Serve with remaining salsa.