Huevos Motuleños (Yucatan-Style Eggs)

This colorful, high-fiber breakfast combines lean egg whites and protein-rich beans to keep you energized and full all morning.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 cup dry pinto beans · 520 kcal in the whole recipe
• 6 cups water (for soaking and boiling)
• 8 small corn tortillas · 505 kcal in the whole recipe
• 1 can (15 ounces) reduced-sodium peas, drained · 175 kcal in the whole recipe
• 1/2 cup cooked and diced ham (about 3 ounces) · 115 kcal in the whole recipe
• 4 egg whites · 80 kcal in the whole recipe
• 2 teaspoons vegetable oil · 66 kcal in the whole recipe
• 1 cup fresh tomato salsa · 95 kcal in the whole recipe

Method

1. Soak the pinto beans overnight in 3 cups of water in the refrigerator, then drain. Boil them in 3 cups of fresh water until soft, drain, and mash into a smooth paste.

   

2. Preheat your oven to 350°F (175°C). Arrange the corn tortillas on a baking sheet, bake for 1 to 2 minutes to crisp slightly, then let them cool.

   

3. Spread 1/4 cup of the mashed beans onto each tortilla, then top each with 1/4 cup of drained peas and 2 tablespoons of diced ham.

   

4. Bake the topped tortillas in the oven for about 8 minutes until heated through.

   

5. Whisk the egg whites with the vegetable oil, cook in a nonstick pan over medium heat until firm, and cut into 8 pieces.

   

6. Place two baked tortillas on each plate, top each with a piece of cooked egg white and 2 tablespoons of fresh salsa, and serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.