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Black Bean Open-Faced Omelette Recipe

Maria Steinhauer

Black bean omelette

Black beans and sweet potatoes make a uniquely delicious combination. And combined with eggs for an open-faced omelette or “tortilla,” they can serve as a nutritious breakfast, lunch or dinner. These personal omelettes have a Latin flair…with beans, cheese, lime juice and spices.

Additionally, the black beans and sweet potatoes are high fiber foods that are good for colon health. Fiber helps rid the body of waste and toxins. Black beans have up to 8 grams per half cup. They also contain magnesium and selenium, which may help lower the risk of colon cancer.

Ingredients (serves 2):

  • 6 eggs
  • Sea salt
  • Pepper
  • Shredded cheese such as mozzarella
  • 1 cup sweet potato, cut into small cubes
  • 2 tablespoons yellow onion, chopped
  • ¾ teaspoons garlic, minced (1 clove)
  • 1 cup canned black beans, drained
  • 1 handful of spinach, roughly chopped
  • Paprika
  • Chili powder
  • 1 lime
  • ½ avocado, pitted and sliced

Directions:

  1. Start with the egg “tortilla.” Crack 3 eggs into a bowl and whisk them with salt and pepper. Add oil to a small, non-stick pan on medium heat. Pour eggs into pan. Cook on medium for about 5 minutes and then flip carefully. Cook the other side for a few more minutes until cooked through. Flip onto a plate. Sprinkle some of your favorite shredded cheese on top.
  2. Repeat step 1 to make the second egg “tortilla.”
  3. Add oil to another pan on medium heat. Add cubed sweet potato, onions and garlic. Cover and sauté, stirring occasionally, for about 10 minutes or until sweet potatoes are soft.
  4. Add a little more oil to the pan and stir in chopped spinach and black beans. Sprinkle desired amount of salt, pepper, paprika and chili powder. Sauté, uncovered, until spinach is slightly wilted. Then divide the bean-veggie mix onto each egg tortilla. Serve warm with lime juice squeezed on top and avocado slices on the side. Optional: sprinkle with shredded cheese.



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