Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Black Beans; Dry, 8 oz
3 c Water
1/4 c Onion; Chopped, 1 Sm.
1 ea 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
1 x Vegetable Oil
10 oz Peas; Frozen, 1 Pk
1 1/2 c Ham; Chopped
8 ea Corn Tortillas; 8" Diameter
8 ea 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.

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