|Dry black beans||8 Ounce (11/4 Cup)|
|Water||3 Cup (48 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried epazote||1⁄4 Teaspoon, crushed|
|Tomatoes||8 Ounce, finely chopped (1 Can)|
|Finely chopped onion||2 Tablespoon|
|Cooking oil||2 Tablespoon|
|Frozen peas||10 Ounce (1 Package)|
|Chopped ham||1 1⁄2 Cup (24 tbs)|
|6 inch tortilla||8|
|Shredded monterey jack cheese||2 Ounce (1/2 Cup)|
In large saucepan soak beans overnight in 3 cups water.
Do not drain.
Add the 1/4 cup onion, garlic, the 1 teaspoon salt, and epazote; cook for 2 hours or till very tender.
Combine undrained tomatoes, the 2 tablespoons chopped onion, 1/2 teaspoon salt, and cayenne.
Heat 2 tablespoons cooking oil in large heavy skillet.
Add beans with liquid.
Mash beans in skillet.
Cook, uncovered, over medium heat 3 to 5 minutes or till very thick.
Cook peas according to package directions; drain.
Toss with ham; cover and keep warm.
Heat 1/4 inch cooking oil in another heavy skillet.
Fry tortillas 20 to 40 seconds per side or till crisp and golden.
Drain on paper toweling.
Spread about 1/3 cup bean mixture on each tortilla; keep warm in 300° oven.
In same oil fry eggs till set.
Season with salt and pepper.
Place one atop each bean-covered tortilla.
Sprinkle each with about 1/2 cup of the ham mixture.
Spoon some tomato sauce on top.
Sprinkle with cheese.