Step 1: Add 300ml of water to a saucepan, place on a high heat, and bring to boil.
Step 2: Add the olive oil to a frying pan and, on another stove, heat over a medium temperature.
Step 3: While the pans are getting ready for action, whisk the eggs in a bowl along with the garlic.
Step 4: Add the whisked eggs to the heated frying pan and allow them to take the form of the pan. Season with salt and pepper as they begin to cook.
Step 5: As the egg cooks, drain the canned black beans and add them to the now boiling saucepan to cook through, this should take about 5 minutes.
Step 6: Carefully monitor your now-forming omelet, ensuring that it doesn’t stick to the pan. Use a spatula to ‘drag’ the egg away from the edges and allow the uncooked egg to fill the newly-created space.
Step 7: Drain the cooked black beans and set aside. Season with salt and pepper if necessary.
Step 8: Place the omelet on a plate and pile on the black beans along with some crumbled feta cheese, then close the omelet around the beans to create a wrap.
Step 9: Top off with some sliced tomato and avocado, coriander, and a squeeze of lime.