My Recipes


User: nnss

Yield: 8 servings

Categories: main dish, mexican, meats, cheese, breakfast

amount unit name
1 1/2 C black beans dry, 8 oz
3 C water
1/4 C onion chopped, 1 sm.
1 clove garlic minced
1 TS salt
8 OZ tomatoes finely chopped,1cn
2 TB onion finely chopped
1/2 TS salt
1/8 TS cayenne pepper
vegetable oil
10 OZ peas frozen, 1 pk
1 1/2 C ham chopped
8 corn tortillas 8 inch diameter
8 eggs large
2 OZ monterey jack cheese *


* 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 tbls of chopped onion, 1/2 tsp of salt and
cayenne. Set aside. Heat the 2 tbls 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 300 degree F oven. In the same oil fry the eggs until
they are set. 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.