Huevos Motuleños

Ingredients

• 1 cup pinto beans, dry
• 6 cups water
• 8 small corn tortillas
• 1 can reduced-sodium peas, drained — about 15 ounces
• 1/2 cup ham, cooked and diced (about 3 ounces)
• 4 egg whites
• 2 teaspoons vegetable oil
• 1 fresh tomato salsa

Method

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