Southwestern Black Bean and Cheese Omelet


Southwestern Black Bean and Cheese Omelet

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Servings and Ingredients

Serves 2
¾ c. rinsed and drained Hy-Vee no-salt-added canned black beans
4 tbsp. Hy-Vee HealthMarket salsa, divided
¼ c. chopped cilantro
4 eggs
1 green onion, thinly sliced
⅛ tsp. salt
⅛ tsp. freshly ground black pepper
½ ripe avocado, diced
1 tbsp. canola oil or butter
4 slice(s) Sargento Ultra Thin Sliced Colby-Jack Cheese


  1. Combine beans, 3 tablespoons salsa and cilantro; mix well. Beat eggs with green onion, salt and pepper. Combine avocado and remaining 1 tablespoon salsa.
  2. Heat oil or melt butter in a large nonstick skillet with sloped sides over medium heat until hot. Add egg mixture; cook 3 to 4 minutes or until bottom is set. Arrange cheese over egg mixture; top with bean mixture. Use 2 spatulas to fold egg mixture in half over filling. Cook over low heat 3 minutes or until center is set. Cut omelet in half; transfer to serving plates and top with avocado mixture.