Huevos Motuleños

A special breakfast when you have a little extra time, featuring corn tortillas topped with mashed pinto beans, peas, ham, egg whites, and fresh tomato salsa.

• Prep: 30 min
• Cook: 1 hr 15 min
• Total: 1 hr 45 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Medium

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Protein
• High-Fiber

Tags

• classic
• savory
• healthy
• bake
• crowd-pleaser
• quick

Ingredients

• 1 cup pinto beans (dry)
• 6 cup water
• 8 corn tortillas (small)
• 1 can peas (reduced-sodium, drained)
• 0.5 cup ham (cooked, diced)
• 4 egg whites
• 2 teaspoon vegetable oil
• 1 tomato salsa (fresh)

Instructions

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

Nutrition (per serving)

• Calories: 389
• Protein: 23.6 g
• Carbohydrates: 63.8 g
• Fat: 5.7 g
• Fiber: 17.5 g
• Sodium: 392 mg
• Saturated Fat: 1 g
• Sugar: 8 g
• Cholesterol: 9 mg