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    • Huevos Motuleños

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    A special breakfast when you have a little extra time.

    Ingredients

    • 1 cup pinto beans, dry
    • 6 cups water
    • 8 small corn tortillas
    • 1 can low-sodium peas, drained (about 15 ounces)
    • 4 ounces ham, cooked and diced (about 1/2 cup)
    • 4 egg whites
    • 2 teaspoons vegetable oil
    • 1 cup fresh tomato salsa

    Directions

    1. Soak the pinto beans in 3 cups of water overnight in the refrigerator. Drain. Boil the beans in 3 cups fresh water until they are soft. Drain the water and mash the beans into a paste.
    2. Preheat oven to 350 °F.
    3. Place tortillas on a cookie sheet and bake for 1 to 2 minutes. Remove cookie sheet from oven and let tortillas cool.
    4. Spoon 1/4 cup of mashed beans on each tortilla. Drain peas and put 1/4 cup of peas on top of beans. Add 2 tablespoons of diced ham on top of peas.
    5. Bake the tortillas for about 8 minutes.
    6. In a mixing bowl, mix egg whites with vegetable oil.
    7. Cook the egg whites in a nonstick pan over medium heat until firm. Cut the egg into 8 pieces.
    8. Place baked tortillas on a plate. Cover ham and mashed beans with a piece of egg.
    9. Add 2 tablespoons of salsa on each tortilla, and serve two tortillas per person.