Spiced Black Bean Omelette

This recipe gives a traditional breakfast dish a delicious Mexican twist, plus some extra protein and fibre. Instead of filling up the inside of your omelette with cheese, this omelette is stuffed with Mexican Seasoned Black Beans. Then the omelette is topped with avocado and salsa for a flavourful and balanced start to your morning. 

Black Bean Omelette

As much as I love to whip up oatmeal recipes (some of which will be showing up soon on the blog), I’m really more of a savoury breakfast fanatic. After I started reducing the amount of cheese in my diet, but before I discovered beans as a filling for omelettes, my omelettes were pretty unsatisfying. For me, something flavourful and salty stuffed inside my eggs is a must-have. That’s why my recipe for Mexican Seasoned Black Beans is a perfect fit. If I make the black beans and use them for a Sweet Potato Breakfast Platter or in a taco bowl, there’s always some left over for a couple omelettes.

Black bean omelette

The black beans are so quick to make that I just whipped them up this morning before I made the omelette, but they can easily be made earlier in the week and stored in a sealed container in the fridge for a few days. In addition to the black beans, the recipe comes together with a few simple ingredients; I used baby spinach, red pepper, and red onion as the vegetables in my omelette, but you could easily sub those out for other veggies, depending on what you have in your fridge. Any colour of bell pepper or onion, cherry tomatoes, broccoli (boiled in advance), mushrooms, or even some boiled and diced sweet potato would taste great in the omelette.

red pepper and spinach

spinach, red onion and pepper

When it comes to toppings, you can get as creative as you want! I chose to top mine with avocado and salsa. Other great additions include cilantro, a few sliced cherry tomatoes, salsa verde, alfalfa sprouts and taco sauce. And if you like a little kick of spice, some red pepper flakes taste great as well.

Look at this beauty:

avocado cut in half

Once the beans are prepared according to the instructions in this post, the omelette is quick and easy to prepare; first, chop your veggies and beat your eggs. Then, lightly saute the red pepper and onion. The spinach is added directly to the beaten egg. Once the pepper and onion have cooked for a few minutes, add the egg to your frying pan and cook until the top of the omelette has begun to firm up. Then – the moment of truth – flip your omelette! Then spread the black beans on one side of the omelette and fold the egg in half. Finally, top with your choice of toppings.

onion and pepper in frying pan

cooking omelette in frying pan

Enjoy your Mexican-inspired breakfast!

Pin this recipe for later:

spiced black bean omelette pin

Print Recipe
Spiced Black Bean Omelette
Prep Time 5 minutes
Cook Time 10 minutes
Servings
omelette
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
omelette
Ingredients
Instructions
  1. Prepare Mexican Seasoned Black Beans in advance (link to recipe in post).
  2. In a small bowl, beat two eggs with a fork. Add baby spinach to the eggs and mix together.
  3. Heat oil in a small frying pan. Add bell pepper and red onion. Cook on medium heat for 3-4 minutes, until the vegetables begin to soften.
  4. Pour egg and spinach mixture into frying pan and and reduce heat to medium-low. Cook egg without disturbing until the top of the omelette starts to become less runny.
  5. As the egg starts to firm up, check the bottom of the omelette with a spatula. When the egg is lightly browned, flip the egg to allow the other side to cook.
  6. Spoon Seasoned Black Beans onto one side of the omelette. After 2-3 minutes of cooking, fold the omelette in half, closing the beans inside.
  7. Remove from frying pan and top omelette with salsa and avocado. Serve immediately.

Paleo Nacho Casserole

This nacho casserole is packed with delicious Mexican flavours and a ton of vegetables. It’s perfect if you’re looking for a healthier way to satisfy your craving for nachos, and you can load it up with plenty of toppings, including salsa, avocado, and green onion. I considered calling this recipe “Not-yo’ Typical Casserole” but decided that was a bit much…

I made this casserole on one of the last days of the Whole30. Although I don’t plan on sticking to a completely Paleo diet now that the Whole30 is over, I was inspired by a recipe for Paleo Spaghetti Squash Casserole, created by Alysia at Slim Sanity, and wanted to create a similar version with a Mexican twist! This recipe is a great meal prep option if you make it at the start of the week. I had three exams this past week, so I made the casserole on the weekend and ate it over the course of several busy days of studying. It’s easy to get into a pattern of unhealthy eating when you’re stressed during exams. Having a pre-made dinner in my fridge is helpful because it makes it less likely that I’ll go grab some take-out when I want to get back to studying quickly.

Spaghetti squash provides the bulk of the casserole. This squash is great because you can eat a large serving without adding a ton of extra calories. It also has a nice neutral flavour so you can enjoy it with different sauces or spice mixtures. For this recipe, the squash is mixed with taco-seasoned ground chicken, red pepper, onion, spinach, cherry tomatoes, olives, and a little salsa. I’d recommend choosing a squash that is on the smaller side – around 1-1.2 kg – so each bite has a balance of different flavours rather than being overpowered by squash.

If you want to keep this recipe paleo, you’ll have to find a sugar-free salsa. The salsa I’ve been using lately is this one by Herdez – I was surprised when I found it at the grocery store because it’s not full of additives like a lot of other salsas and it still tastes amazing! The only ingredients are tomatoes, onions, serrano peppers, salt, and cilantro.

When you’re making this recipe, there are a few different components to prepare before everything gets mixed together and spread into a casserole dish. The spaghetti squash has to bake, the veggies need to be sauteed, and the ground chicken needs to be cooked. I recommend using three pieces of cookware to prepare everything: a 9 x 13 inch casserole dish, one large pot, and a large frying pan.

Begin by preparing the spaghetti squash and putting it in the oven at 375°. Although a spaghetti squash can be baked whole, it saves cooking time if you cut it in half first. But I’m not going to lie, this can be a bit of a struggle. Usually I get my knife stuck in the squash and then I’m left trying to yank it out sword-in-the-stone style. Not ideal. I told my housemate the other day that if I ever get a cooking-related injury it’s probably going to be when I’m trying to cut a squash in half. So, that being said, be careful! Use a sharp knife and go slowly. I’ve had a bit more success starting at one of the ends and cutting it open from there. Also, if anyone has any hacks for easily splitting a squash in two, please share!

Once you’ve got the squash open, scoop out the seeds, drizzle it with olive oil and season with salt and pepper. Bake the squash in the oven in the casserole dish with the fleshy side down (in the picture below I’ve just flipped it over after removing it from the oven.

While the squash is baking, you can prepare and cook the other ingredients – stir fry the veggies and spices in the large pot, and stir fry the chicken in the frying pan until brown.

After 40-45 minutes, the spaghetti squash will be cooked and you can remove it from the oven. At this point, add the chicken and squash to the big pot with the vegetables, plus an egg and some salsa, and mix everything to combine. I actually don’t have a giant pot in my student house because there aren’t too many occasions where my housemates or I need to make a large recipe. So instead of mixing all the ingredients together in a pot, I used a large bowl to combine everything before baking. Then, pour the mixture into a 9 x 13 inch casserole dish (the one that was already used to cook the squash), and bake at 400° for 15 minutes.

When the casserole came out of the oven I topped it with green onion and added some avocado and salsa to each serving.

Pin for later:

Paleo Nacho Casserole

Print Recipe
Paleo Nacho Casserole
Course Main Dish
Prep Time 45 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Toppings:
Course Main Dish
Prep Time 45 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Toppings:
Instructions
  1. Preheat the oven to 375° F. Cut open the spaghetti squash lengthwise, drizzle with olive oil, and sprinkle with salt and pepper. Place the squash face-down in a 9x13 inch casserole dish.
  2. Bake the squash in the oven for 40-45 minutes, until a fork goes through it easily. While the squash is baking, prepare the other ingredients.
  3. Heat a small amount of cooking oil in a frying pan. Add the ground chicken, and stir fry on medium heat until brown - about 15 minutes. When the meat is cooked, add taco seasoning and stir to coat.
  4. Heat cooking oil in a large pot. Add garlic and onion, and stir fry over medium heat for 2-3 minutes.
  5. Add red pepper and all spices and continue stir frying for a few more minutes, until the pepper begins to soften.
  6. Add black olives, cherry tomatoes, and spinach. Stir until the spinach begins to wilt. Remove from heat.
  7. When spaghetti squash is cooked, remove from the oven, and turn the oven temperature up to 400° F. Using a fork, scrape the flesh of the squash into a bowl.
  8. Put the spaghetti squash, chicken, salsa, and egg into the large pot with the cooked vegetables. Mix well until all ingredients are combined.
  9. Pour the mixture into the 9x11 inch casserole dish used to cook the squash. Bake in the oven for 15 minutes. When the casserole comes out of the oven, top with green onion, and serve with avocado and salsa.