Baleadas are one of Honduras most familiar street foods: soft flour tortillas folded around refried beans, cheese, and crema, with egg added for a hearty meal.
The tortillas are mixed and rested until supple, cooked on a dry griddle, and filled while warm so they fold without cracking.
Keep the tortilla dough soft and rest it twice; too much flour makes baleadas stiff rather than pliable.
Serving Suggestions
Serve immediately with pickled cabbage, avocado, hot sauce, or lime wedges.
Recipe Notes
The beans can be prepared two days ahead. Rewarm tortillas briefly on a dry griddle before filling.
Honduran Baleadas
Soft Honduran flour tortillas folded around refried red beans, scrambled egg, white cheese, and crema.
Ingredients
Equipment
Method
Make the Tortillas:
- Mix flour, baking powder, and half the salt. Rub in shortening, then add enough warm water to make a soft dough. Knead for 5 minutes.
- Cover and rest 20 minutes. Divide into 8 balls and rest 10 minutes more. Roll each into a thin 8-inch round.
- Cook on a hot dry griddle for about 45 seconds per side, until flexible with a few broad brown patches. Keep covered in a towel.
Prepare the Filling:
- Cook onion in oil until soft. Add beans, cumin, remaining salt, and a splash of reserved bean liquid. Mash and cook until smooth and spreadable.
- Softly scramble the eggs in a lightly oiled skillet.
Assemble:
- Spread warm beans over half of each tortilla. Add egg, queso fresco, and crema, then fold once and serve immediately.
Nutrition
Notes
- Baleada tortillas should be thicker and softer than standard store-bought flour tortillas.
- Add bean liquid gradually so the filling stays creamy without becoming runny.
