Categories: breakfast, dinner, not tried

Ingredients

• 1 cup canned black beans
• 1 cup medium-hot salsa
• 1 medium avocado
• 1/4 cup sour cream
• 8 eggs
• 1/2 cup water
• 1/2 teaspoon salt
• 4 teaspoons margarine or butter

Directions

1. In nonstick 10 inch skillet, heat rinsed and drained black beans and salsa over medium-high heat until all liquid evaporates, stirring often.

2. Beat eggs with water and salt.

3. For each omelet, melt 1 teaspoon margarine or butter in nonstick 8 inch skillet over medium-high heat.

4. Pour 1/2 cup of egg mixture into skillet; cook until set (about 1 minute), gently lifting edge.

5. Divide black-bean mixture, peeled and diced avocado, and sour cream among omelets on half each omelet, fold over other half, slide onto plate.

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