*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.
This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Prepare beans according to package directions; chill/store in cooking liquid.
Drain beans in strainer; discard liquid.
In medium skillet, heat olive oil until shimmering, about one minute. Add scallions, garlic and cayenne pepper, and sauté until fragrant, about one minute more; add tomato, beans and cilantro, and cook until liquid evaporates.
Season with Adobo to taste. Set aside, and keep warm.
In medium mixing bowl, beat eggs with Adobo (about ¼ teaspoon or to taste).
Heat 8” skillet over medium-low heat; add ¼ butter and ¼ egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath.
When eggs are nearly set, spread ¼ bean mixture over one side; sprinkle with ¼ cup cheese.
Fold eggs over filling; cover, and let stand one minute or until cheese is melted. Repeat for remaining portions of butter, egg mixture, bean mixture and cheese.
Serve with dollops of salsa and avocado.