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1. Heat a large nonstick skillet over medium-high heat. Add the chorizo and cook for 5 to 6 minutes, breaking it into small crumbles with a spatula, until browned and the fat has rendered.
4 oz Mexican chorizo, casing removed
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2. Add the red bell pepper, jalapeno and white onion to the chorizo fat and cook for 3 to 4 minutes until softened and lightly charred at the edges.
0.5 piece Red bell pepper, diced,
1 piece Jalapeno, seeded and finely diced,
0.2 piece White onion, finely diced
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3. Stir in the black beans and ground cumin and cook for 2 minutes until heated through and fragrant. Transfer the filling to a bowl and wipe the skillet clean.
0.5 cup Black beans, canned, drained and rinsed,
0.2 tsp Ground cumin
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4. Whisk the eggs with the salt until fully combined and slightly frothy.
6 piece Large eggs,
0.5 tsp Salt
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5. Return the skillet to medium-low heat and melt half of the butter. Pour in half of the eggs and gently stir and drag the curds toward the center for 1 to 2 minutes, until the eggs are mostly set but still slightly glossy on top.
3 piece Large eggs,
0.5 tbsp Butter
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6. Scatter half of the Monterey Jack cheese and half of the chorizo filling over one side of the omelette. Cook for 30 seconds, then fold the other side over the filling and slide onto a plate.
0.2 cup Monterey Jack cheese, shredded
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7. Repeat with the remaining butter, eggs, cheese and filling to make the second omelette.
3 piece Large eggs,
0.2 cup Monterey Jack cheese, shredded,
0.5 tbsp Butter
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8. Top both omelettes with the fresh cilantro and serve immediately with lime wedges to squeeze over the top.
0.2 cup Fresh cilantro, chopped,
1 piece Lime, cut into wedges
