Huevos Motuleños

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

Instructions

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.
Preheat oven to 350 °F.
Place tortillas on a cookie sheet and bake for 1 to 2 minutes. Remove cookie sheet from oven and let tortillas cool.
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.
Bake the tortillas for about 8 minutes.
In a mixing bowl, mix egg whites with vegetable oil.
Cook the egg whites in a nonstick pan over medium heat until firm. Cut the egg into 8 pieces.
Place baked tortillas on a plate. Cover ham and mashed beans with a piece of egg.
Add 2 tablespoons of salsa on each tortilla, and serve two tortillas per person.

Nutrition (per serving)

Calories	352
Protein	25 g
Total Fat	7 g
Saturated Fat	1 g
Cholesterol	25 mg
Sodium	322 mg
Carbohydrates	50 g
Dietary Fiber	12 g

U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations