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
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 352 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 25 mg |
| Sodium | 322 mg |
| Carbohydrates | 50 g |
| Dietary Fiber | 12 g |
| Total Sugars | 7 g |
| Added Sugars included | 0 g |
| Protein | 25 g |
| Vitamin D | 0 mcg |
| Calcium | 105 mg |
| Iron | 4 mg |
| Potassium | 881 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Huevos Motuleños. Recipe source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.