Ingredients
Scale
- Flour Tortillas:
- 2 cups all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- ½ – ¾ cup cold water
- Refried Beans:
- 2 cups cooked small red or black beans
- ½ onion, sautéed
- 1 green bell pepper, sautéed
- 2 cloves garlic
- Salt and pepper to taste
- Olive oil (optional)
- Honduran Crema:
- 1 cup sour cream
- ½ cup heavy whipping cream
- ½ tsp fine sea salt
- Toppings:
- Crumbled queso fresco or cotija cheese
- Optional: scrambled eggs, avocado slices, pickled onions, or chorizo
Instructions
-
Make the Tortillas:
- Mix flour, baking powder, and salt in a bowl.
- Gradually add cold water while mixing until a smooth dough forms.
- Knead for 8-10 minutes, cover, and let rest for 30 minutes.
- Divide into 8 portions and roll each into an 8½-inch circle, keeping a ¼-inch thickness.
- Cook on a hot griddle for 20-30 seconds per side until golden spots appear. Stack and cover to keep warm.
-
Prepare Refried Beans:
- Sauté onion and green bell pepper until translucent.
- Add sautéed vegetables and cooked beans to a blender with cooking liquid, blending until smooth.
- Season with salt, pepper, and optional olive oil. Reheat if needed, ensuring a spreadable consistency.
-
Make Honduran Crema:
- Mix sour cream, heavy cream, and salt in a bowl.
- Whisk until combined and store in the refrigerator for up to 5 days.
-
Assemble Baleadas:
- Spread a warm tortilla with refried beans.
- Add a drizzle of crema and crumbled cheese.
- Include optional toppings like scrambled eggs or avocado for variations.
- Fold in half and serve warm.
Notes
- Serving Temperature: Serve tortillas and fillings warm for optimal taste.
- Substitutions: Queso fresco can be used if cotija is unavailable. Sour cream mixed with lime juice can substitute for Honduran crema.
- Storage: Refrigerate assembled baleadas for up to 3 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Honduran
- Diet: Vegetarian