Huevos Motuleños

Huevos Motuleños


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


  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 degrees 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.

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