In a large nonstick sauté pan over medium heat, heat the olive oil.
Once hot, add the green and red bell peppers and onion and sauté for 2 to 3 minutes, or until just softened. Stir in the black beans and reduce the heat to low.
Meanwhile, in a large bowl, quickly whisk the eggs salsa and minced garlic. Add this mixture to the pan and return the heat to medium.
Cook for about 5 minutes, stirring every minute or so, until the eggs are cooked through.
Top the scramble with cheddarcheese. Allow the cheese to melt slightly, then garnish with the scallions.
Serve the scramble hot.
