Black Bean Omelets with Salsa Verde

Black Bean Omelets with Salsa Verde


Black Bean Omelets with Salsa Verde

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La Cocina Goya

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

¼ cup

scallions, thinly sliced

1 tbsp.

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

¼ tsp.

cayenne pepper

½ cup

tomato, chopped

3 tbsp.

cilantro, minced



2 tbsp.


1 cup

Jack cheese, grated


avocado, diced

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


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.

New from Goya

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