Fiber-rich and delicious! Bright, fresh flavors abound with chunky salsa, cilantro and Monterey Jack cheese. On the table in 20 minutes!


  • 1 cup
    canned black beans, drained, rinsed
  • 1/2 cup
    thick and chunky salsa
  • 2/3 cup
    Crystal Farms® Shredded Monterey Jack Cheese
  • 1 Tbsp.
    chopped fresh cilantro
  • 1 tsp.
    ground cumin
  • 1 Tbsp.
    butter or margarine
  • 2 cup (16 oz.)
    Better'n Eggs®
  • 4
    (7 to 8-in.) flour tortillas


  • Combine black beans, salsa, cheese, cilantro and cumin in small bowl; mix well.

  • Melt 1 1/2 teaspoons butter in 10-inch skillet over medium heat. Add 1 cup Better'n Eggs. As it starts to set use spatula to lift edge of cooked Better'n Eggs letting uncooked Better'n Eggs flow to bottom of skillet. Cook until Better'n Eggs are set but still moist. Top one side of cooked Better'n Eggs with half of black bean mixture; fold other half over filling. Cook additional 1 minute or until filling is warmed. Cut omelet in half. Serve each half of omelet inside one warmed tortilla.

  • Repeat above step with remaining 1 1/2 teaspoons butter, 8 oz. Better'n Eggs, black bean mixture and tortillas.

Find Similar Recipes

  • Breakfast On The Go
  • Breakfast
  • Brunch
  • Dinner
  • Sandwiches
  • Recipes Using Better'n Eggs
  • Vegetarian
  • >15 Minutes Prep Time