Black bean omelets with green sauce
Mexican recipes
Vegetables
Launch
Medium
20'
Getting a light, healthy and flavorful dinner is as simple as this recipe in which our GOYA black beans take center stage.
Ingredients
- 1 cup of GOYA Black Beans
- 2 tablespoons of GOYA Unico olive oil
- 0.25 cup chives
- 6 garlic cloves
- 0.25 tablespoons cayenne pepper
- 0.5 cup tomato
- 1 pinch of Adobo with GOYA pepper
- 8 medium eggs
- 2 tablespoons butter
- 1 cup of GOYA Latin Bar Cheese
- 1 tablespoons of Green Sauce
- 1 avocado complete
Preparation
- Prepare beans according to package directions; chill/store in cooking liquid.
- Drain beans in strainer; discard liquid.
- 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.
- Season with Adobo to taste. Set aside, and keep warm.
- In medium mixing bowl, beat eggs with Adobo (about ¼ teaspoon or to taste).
- Heat 8” skillet over medium-low heat; add ¼ butter and ¼ egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath.
- When eggs are nearly set, spread ¼ bean mixture over one side; sprinkle with ¼ cup cheese.
- 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.
- Serve with dollops of salsa and avocado.
