Blend the black beans, lime juice, cumin, and hot sauce in a food processor until they get refried beans’ thickness. (Add a little water if required)
Heat a small nonstick pan over medium heat with nonstick cooking spray or a little butter or olive oil.
Beat two eggs in a bowl and season with salt and pepper
Stir the egg with a spatula on a pan and flip the cooked part on the bottom to cook the raw egg.
Distribute 1/4th of the black bean filling and two tablespoons of feta down the centre of the omelette. Do it after the eggs are almost set.
Fold over a third of the egg with the spatula to cover the centre mixture.
Then gently place the omelette onto a dish, flipping it over with the spatula at the last second to produce one fully wrapped omelette.
Serve with avocado slice, salsa and crumbled feta as per your choice.