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Previous RecipePappardelle with Black Beans, Mushrooms and Bolognese Sauce
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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.
GOYA® Black Beans, dry
scallions, thinly sliced
GOYA® Minced Garlic, or 6 cloves garlic, peeled and minced
Jack cheese, grated
GOYA® Salsa Verde, for garnish
This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
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.
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