From the library
Huevos Motuleños
A special breakfast when you have a little extra time.
Makes 4 portions16 steps
389
kcal · per 2 Tortillas Huevos Motuleños
24g
Protein
64g
Carbs
6g
Fat
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
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- 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.
USDA MyPlate Kitchen — A Harvest of Recipes with USDA Foods — USDA Food Distribution Program on Indian Reservations (public domain), via myplate.food · public domain
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