Makes: 4 servings

A special breakfast when you have a little extra time.

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 tomato salsa

Directions

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 °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.

Source: A Harvest of Recipes with USDA Foods, USDA Food Distribution Program on Indian Reservations