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Black Bean Mexican Omelette

Course: Breakfast, Brunch
Servings: 2 Large Omelettes
Author: Terri


  • 2 cup Black beans
  • 8 eggs divided
  • 2 Tbs unsweetened almond milk divided
  • 2 cups cheddar cheese grated
  • 1 avocado large
  • 1/4 cup green onion sliced
  • 1/8 cup cilantro chopped
  • 1/4 cup salsa
  • 1/4 cup sour cream
  • Salt and Pepper to taste
  • Garnish with black olives optional


  • Spray a frying pan with a non stick cooking spray or coat with butter. Set aside.
  • In a medium mixing bowl, whisk 4 eggs and 1 Tbs milk together (make one omelette at a time, then repeat this step once first omelette is done).
  • Add eggs to heated pan.
  • Cook over medium/low heat.
  • Flip over and cook other side.
  • Once flipped over, add a couple heaping spoonfuls to black beans on one side of the omelette and spread over 1/2 of omelette.
  • Add some cheese.
  • Fold omelette in half.
  • Flip over one more time so cheese melts.
  • Once cheese has melted, add omelette to serving dish, add more cheese, and top with remaining ingredients.
  • Repeat with the remaining eggs to make another omelette.