An image of the Black Bean Omelet Recipe featuring Avocado Salsa Verde

Black Bean Omelet with Avocado Salsa Verde

Consumers are increasingly seeking options for breakfast that provide long-lasting energy and a good nutrition story. In this Mexican-inspired omelet, the black beans contribute protein, fiber, and slowly digested carbohydrates that keep the diner satisfied all morning long. More good nutrition news: This omelet provides two servings of vegetables, from the black beans and avocado salsa.
To download a Spanish translation of this recipe click here.
Course: Breakfast & Brunch
Cuisine: Latin
Bean type: Black Bean
Nutrition attribute: Vegetarian
Collection: Chef Creation, Video
Servings: 4
Calories: 465kcal
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Bean Filling

  • 2 tablespoons olive oil
  • ¼ cup scallions stemmed and chopped
  • 1 tablespoon garlic minced
  • ¼ teaspoon cayenne
  • ½ cup tomato chopped
  • 1 cup black beans cooked or canned
  • 3 tablespoons cilantro minced
  • kosher salt and ground black pepper to taste


  • 8 large eggs
  • ½ teaspoon kosher salt
  • 1 tablespoon butter
  • 1 cup Monterey Jack cheese grated
  • 2 cups avocado salsa verde recipe below

Avocado Salsa Verde

  • 1 avocado large, ripe, peeled, seeded, and cut in ½" dice
  • 1 tomato red or yellow, seeded and cut in ¼" dice
  • 2 tablespoons red onion finely chopped
  • 1 teaspoon serrano chile seeded and minced
  • ½ teaspoon garlic minced
  • 1 tablespoon lime or lemon juice of
  • 2 tablespoons fresh cilantro leaves chopped
  • sugar large pinch
  • salt and ground black pepper to taste


  • In a skillet with the canola oil, sauté the scallions, garlic, and cayenne for 1 minute; add the tomato and beans and cook until the liquid has evaporated. Season to taste, set aside, and keep warm.
  • In a bowl, beat eggs and salt. Heat an 8-inch skillet over medium-low heat and add the butter and then pour in the ¼ of the egg mixture. As the eggs set, lift the edges, letting the uncooked portion flow underneath. When the eggs are nearly set, sprinkle the ¼ of the bean mixture over one side; sprinkle with ¼ cup of grated cheese.
  • For the avocado salsa verde: Carefully combine all ingredients and refrigerate at least 1 hour before serving to allow the flavors to marry.
  • Fold the omelet over the filling; cover and let stand for 1 minute or until the cheese is melted. Serve with ½ cup of Avocado Salsa Verde.


Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.


Serving: 1g | Calories: 465kcal | Carbohydrates: 18g | Protein: 25g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 405mg | Sodium: 590mg | Potassium: 660mg | Fiber: 7g | Sugar: 3g | Calcium: 300mg | Iron: 3.4mg