Black Bean Omelette Recipe (Vegetarian, Dairy Free, Gluten Free)

 

 

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I’m all about normalizing eating beans for breakfast, and this spicy black bean omelette is a great way to get some great protein in your diet, first thing in the morning. It has huevos rancheros vibes, but without the tortilla. I added fresh tomato, arugula, and my favorite salsa verde.

 

I love omelettes on the weekends because they are the perfect lazy morning meal. Scramble the eggs, cook the eggs, fold in the toppings, and you have a hearty healthy breakkie ready in like 15 minutes. I usually have a loaf of my 4 ingredient no knead bread hanging around the kitchen too. It’s great for scooping up any leftover bits of egg and salsa.  

 

Inexpensive and Affordable Bean and Egg Recipes For Everyone

I love how inexpensive bean omelette recipes are to make! This recipe uses a lot of ingredients you would have in your fridge or cupboards – most of which you probably keep on hand. Building a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

• Eggs, Bell Peppers, Tomatoes, Arugula – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
  If you think organic produce is too expensive… think again, and give Misfits Market a look!

 

• Black Beans: Use no salt added or low sodium beans for better flavor and control of the salt in this dish.  I only use low or no sodium beans in my recipes.  You can always add salt in, but it’s impossible to take out.
• Chili Powder: for a really nice flavor in this soup- the chili powder isn’t spicy but will give you a rich and bright flavor.
• Tomatillo Salsa or Salsa Verde: we used a homemade tomatillo salsa for this breakfast sandwich, but this great tomatillo salsa you can get online here is the perfect addition too!
• Milk – I used unsweetened Almond Milk for my version of this recipe. I prefer almond milk, which Silk has a  shelf-stable version that lasts up to a year in the pantry!
• Paprika – for a hint of spice and great flavor!
• Salt and pepper to taste 

Hearty Vegetarian Brunch Recipes for the WIN!

These huevos rancheros with pinto beans are great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!).  They are the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a slow weekend meal. These huevos rancheros are also great for having company over for a fun brunch as well. Ready in under 30 minutes, these eggs and beans are simple to get on the table, and they will go fast!  You can see all my breakfast and brunch recipes on The Herbeevore here, and also if you are heading to a brunch at someone else’s home check out my brunch hostess gift guide for simple gift ideas the host will love!

1. Heat the Beans: in a small saucepan, add the drained and rinsed black beans, bell pepper, salsa, and chili powder. Mix well and simmer over very low heat.
2. Make the Eggs: crack eggs in a bowl and whisk with milk and paprika until well combined. Pour egg mixture into a non-stick pan, and heat over low heat. Cook for 6 to 7 minutes until the egg begins to firm and brown around the edges of the pan. Flip with a spatula and cook 2 to 3 minutes on the opposite side.
3. Build your Omelette: divide the eggs into 2 portions. To each, top with black bean mixture and fold the egg mixture over. Add arugula and fresh tomatoes to each omelette, and salt and pepper to taste.  Enjoy!

More Hearty Vegetarian Breakfast Recipes You’ll Love!