Soak the pinto beans in 3 cups of water overnight in the refrigerator. Drain. Boil the beans in 3 cups fresh water until they are soft. Drain the water and mash the beans into a paste.

Preheat oven to 350 °F.

Place tortillas on a cookie sheet and bake for 1 to 2 minutes. Remove cookie sheet from oven and let tortillas cool.

Spoon 1/4 cup of mashed beans on each tortilla. Drain peas and put 1/4 cup of peas on top of beans. Add 2 tablespoons of diced ham on top of peas.

Bake the tortillas for about 8 minutes.

In a mixing bowl, mix egg whites with vegetable oil.

Cook the egg whites in a nonstick pan over medium heat until firm. Cut the egg into 8 pieces.

Place baked tortillas on a plate. Cover ham and mashed beans with a piece of egg.