Ingredients Jump to Instructions ↓

  1. 1 1/2 cups black beans, dry --

  2. 8 oz 3 cups water

  3. 1/4 cup onion; chopped --

  4. 1 sm. 1 clove garlic -- minced

  5. 1 teaspoon salt

  6. 8 ounces tomatoes; finely chopped --

  7. 1 can 2 tablespoons onion -- finely chopped

  8. 1/2 teaspoon salt

  9. 1/8 teaspoon cayenne pepper vegetable oil

  10. 10 ounces peas; frozen --

  11. 1 pk

  12. 1 1/2 cups ham -- chopped

  13. 8 corn tortillas --

  14. 8" diameter

  15. 8 eggs -- large

  16. 2 ounces Monterey Jack cheese --

Instructions Jump to Ingredients ↑

  1. Preparation : * There should be about 1/2 cup of the shredded cheese. In a large saucepan, soak the beans overnight in the water. (Or bring to boiling, simmer for 2 minutes, cover and let stand for 1 hour.) Do not drain. Add the 1/4 cup of onion, garlic, and the 1 tsp of salt. Then cook for another 2 hours or until very tender. Combine the UNDRAINED tomatoes, the 2 tbs of chopped onion, 1/2 tsp of salt and cayenne. Set aside. Heat the 2 tbs of vegetable oil in a large heavy skillet. Add the beans with the liquid, mash the beans in the skillet. Cook, uncovered, over medium heat 3 to 5 minutes or until very thick. Cook peas according to the directions on the package and drain. Toss with the ham; cover and keep warm. Heat 1/4 inch of vegetable oil in a another heavy skillet. Fry tortillas 20 to 40 seconds per side or until crisp and golden. Drain on paper toweling. Spread about 1/3 cup of the bean mixture on each tortilla and keep them warm in a 300F oven. In the same oil fry the eggs until they are se t. Season with the salt and pepper. Place an egg on the top of each bean covered tortilla. Sprinkle each with about 1/2 cup of the ham mixture. Spoon some of the tomato sauce on top and sprinkle with the cheese. Serve hot.


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