Maria and Ricardos Tortillas | Keto Tortillas, Gluten-Free Tortillas, Quinoa Tortillas, Flour & Corn Tortillas


Spring Huevos Motulenos

4 Servings
15 Ingredients


  • 1 teaspoon sugar
  • 1/4 teaspoon cinnamon
  • Pinch salt
  • 2 ripe plantains, sliced
  • 4 Tbsp olive oil
  • 3/4 cup diced ham
  • 1/2 cup frozen peas
  • 1/2 bunch asparagus, cut into 2” pieces
  • 4 Maria and Ricardos Tortillas (any flavor)
  • 1 cup refried black beans
  • Juice of 1 lime
  • 4 eggs
  • 1/2 cup salsa roja
  • 1/4 cup Queso fresco
  • 2 Tbsp chopped fresh parsley or cilantro


  1. Sprinkle plantains with sugar, cinnamon and salt. Fry in a medium skillet in 1 Tbsp hot oil until both sides are light golden brown. Transfer to a small plate, cover with aluminum foil.
  2. Return skillet to stove, add 1 Tbsp of olive oil and heat to medium-high heat. Cook ham until golden brown, toss in peas and asparagus and cook until warm and bright green. Transfer to a bowl and set aside.
  3. Return skillet to stove over medium heat, brush tortillas on both sides with 1 Tbsp oil. Cook on both sides until golden brown. Place each on a small salad plate.
  4. Heat refried black beans and lime juice in skillet. Spread atop each tortilla.
  5. Top with plantains and ham mixture.
  6. Add 1 Tbsp olive oil to pan and fry eggs over easy. Transfer atop each tortilla.
  7. Drizzle with salsa roja, top with crumbled queso fresco and parsley or cilantro for garnish.
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