Pinto Bean And Ham Tostadas With Eggs

Ingredients

• 6 cups pinto beans, dry
• 8 cups water
• 8 small corn tortillas
• 1 can (15 ounces) low-sodium peas, drained
• 4 ounces ham, cooked and diced
• 4 egg whites
• 2 teaspoons vegetable oil
• 1 cup fresh tomato salsa

Method

1. 1 Soak pinto beans in 3 cups water overnight in the refrigerator. Drain.
2. 2 Boil beans in 3 cups fresh water until soft. Drain and mash into a paste.
3. 3 Preheat oven to 350°F. Bake tortillas on a cookie sheet for 1-2 minutes. Cool.
4. 4 Top each tortilla with 1/4 cup mashed beans, 1/4 cup peas, and 2 tablespoons ham. Bake for 8 minutes.
5. 5 Whisk egg whites with oil. Cook in a nonstick pan over medium heat until firm.
6. 6 Cut eggs into 8 pieces. Place on tortillas and top with 2 tablespoons salsa. Serve two tortillas per person.