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Black Bean Omelets with Salsa Verde

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CIA Recipe

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Prep time

15m

Total time

20m

Yields

Servings

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About this Recipe
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Start your day with a mouthwatering omelet packed with south- of-the-border flavor! In this delicious recipe, eggs are seasoned with Adobo, then cooked and filled with a zesty mix of rich-tasting GOYA® Black Beans, scallions, garlic, cayenne pepper, tomato, cilantro and melted Jack cheese. Serve with a dollop of GOYA® Salsa Verde and creamy diced avocados, and get ready to savor an unforgettable morning.

Ingredients
Directions

Ingredients

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1 cup

GOYA® Black Beans, dry

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2 tbsp.

GOYA® Extra Virgin Olive Oil

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¼ cup

scallions, thinly sliced

1 tbsp.

GOYA® Minced Garlic, or 6 cloves garlic, peeled and minced

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¼ tsp.

cayenne pepper

½ cup

tomato, chopped

3 tbsp.

cilantro, minced

GOYA® Adobo All-Purpose Seasoning with Pepper, as needed

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eggs

2 tbsp.

butter

1 cup

Jack cheese, grated

GOYA® Salsa Verde, for garnish

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avocado, diced

This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.

Directions

Kitchen View

Step 1

Prepare beans according to package directions; chill/store in cooking liquid.

Step 2

Drain beans in strainer; discard liquid.

Step 3

In medium skillet, heat olive oil until shimmering, about one minute. Add scallions, garlic and cayenne pepper, and sauté until fragrant, about one minute more; add tomato, beans and cilantro, and cook until liquid evaporates.

Step 4

Season with Adobo to taste. Set aside, and keep warm.

Step 5

In medium mixing bowl, beat eggs with Adobo (about ¼ teaspoon or to taste).

Step 6

Heat 8” skillet over medium-low heat; add ¼ butter and ¼ egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath.

Step 7

When eggs are nearly set, spread ¼ bean mixture over one side; sprinkle with ¼ cup cheese.

Step 8

Fold eggs over filling; cover, and let stand one minute or until cheese is melted. Repeat for remaining portions of butter, egg mixture, bean mixture and cheese.

Step 9

Serve with dollops of salsa and avocado.