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1
Heat lard in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute garlic and chiles, stirring, until fragrant, about 30 seconds.
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2
Add tomatoes and simmer, stirring frequently, until most of liquid is evaporated and tomatoes have broken down to form a sauce, about 15 minutes.
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3
Cool sauce, then stir in salt to taste.
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4
Whisk together 3 eggs and 1/4 teaspoon salt in a small bowl until blended.
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5
Heat 1 tablespoon lard in a 6- to 7-inch nonstick skillet over moderate heat until hot but not smoking and add eggs.
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6
As eggs set around edge of skillet, pull cooked portions toward center using a heatproof spatula, letting raw egg flow around and underneath.
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7
Repeat until eggs are partially set, about 2 minutes, then spread 1/3 cup black beans evenly over eggs.
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8
Shake skillet to loosen omelet and slide out onto a plate, then invert skillet over plate and, wearing oven mitts, hold plate against skillet and reinvert omelet into skillet.
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9
Cook 1 minute more, then with spatula lift edge of omelet opposite handle and fold it toward center.
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10
Tilt side of skillet opposite handle downward and roll omelet over itself onto a plate.
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11
Spoon some of sauce over omelet and serve.
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12
Make 3 more omelets in same manner.
