Entree: Honduras – Southern Culinary Region – Baleadas (Folded Honduran flour tortilla filled with mashed refried red beans, crema, and crumbly cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

- 4 large all-purpose flour tortillas (8 in/20 cm each)
- 2 tbsp (30 ml) lard or vegetable oil
- 2 cups (480 g) cooked red beans (frijoles rojos), drained
- 1/4 cup (60 ml) reserved bean cooking liquid or water
- 2 tbsp (30 g) unsalted butter, softened
- 1/2 cup (120 ml) Honduran crema or sour cream
- 1 cup (100 g) queso fresco or queso duro, crumbled
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (0.5 g) ground black pepper
- Optional: 4 large eggs, approx. 200 g, scrambled
- Optional: 1 ripe avocado, sliced (approx. 150 g)

Instructions

1. Heat the lard or oil in a medium skillet over medium heat. Add the drained cooked red beans and a pinch of salt; mash and fry the beans in the fat until thick and spreadable, about 5–7 minutes. Add reserved bean liquid a little at a time to reach a creamy consistency. Adjust salt and pepper to taste.
2. Warm the flour tortillas briefly in a dry skillet or on a griddle until pliable, about 30–45 seconds per side. Spread about 1/2 tbsp (7 g) butter on each warm tortilla while still hot.
3. To assemble a classic baleada sencilla, spoon about 1/2 cup (120 g) mashed refried beans onto the center of each tortilla. Add 2 tbsp (30 ml) crema and 1/4 cup (25 g) crumbled queso fresco on top of the beans.
4. Fold each tortilla in half or into a pocket and press lightly. If adding scrambled eggs or avocado, place them on top of the beans before the crema and cheese.
5. Serve immediately while warm so the butter melts into the beans and cheese. Baleadas are traditionally eaten by hand.
6. Store any leftover components separately in the refrigerator for up to 3 days; rewarm tortillas and reheat beans before assembling.