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.