Created by dienia b on July 15, 2015
Step 1: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate.
Step 2: Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and onion and saute until soft, about 5 minutes.
Step 3: Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl.
Step 4: Whisk the eggs and milk in another bowl.
Step 5: Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter.
Step 6: Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath.
Step 7: Shake the pan to loosen the omelet,then spoon half of the bean mixture, chorizo and cheese down the center.
Step 8: Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute.
Step 9: Repeat with the remaining butter, egg mixture and fillings to make another omelet.
Step 10: Top with the green salsa sauce and garnish with the crema and tomato.