Entree: Honduras – Northern Culinary Region – Baleadas (Thick Honduran flour tortillas folded around refried beans, cheese, and crema)

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 25 min

Cook 15 min

Additional 20 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (240 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) fine salt
- 2 tbsp (30 g) lard or vegetable shortening
- 3/4 cup (180 ml) warm water
- 1 tbsp (15 ml) vegetable oil for cooking tortillas
- 2 cups (480 g) cooked red beans (preferably Honduran red beans), drained
- 2 tbsp (30 ml) vegetable oil for beans
- 1 small white onion, chopped, approx. 2 1/2 oz (70 g)
- 2 cloves garlic, minced, approx. 0.21 oz (6 g)
- 1/2 tsp (2 g) ground cumin
- Salt to taste
- 8 oz (225 g) queso fresco or queso duro, crumbled
- 1/2 cup (120 ml) crema or sour cream
- Optional: 4 large eggs, approx. 7 oz (200 g) (scrambled), for serving
- Optional: 1 ripe avocado, sliced, approx. 7 oz (200 g)

Show original ingredient measurements

- 2 cups (240 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) fine salt
- 2 tbsp (30 g) lard or vegetable shortening
- 3/4 cup (180 ml) warm water
- 1 tbsp (15 ml) vegetable oil for cooking tortillas
- 2 cups (480 g) cooked red beans (preferably Honduran red beans), drained
- 2 tbsp (30 ml) vegetable oil for beans
- 1 small white onion, chopped, approx. 70 g
- 2 cloves garlic, minced, approx. 6 g
- 1/2 tsp (2 g) ground cumin
- Salt to taste
- 8 oz (225 g) queso fresco or queso duro, crumbled
- 1/2 cup (120 ml) crema or sour cream
- Optional: 4 large eggs, approx. 200 g (scrambled), for serving
- Optional: 1 ripe avocado, sliced, approx. 200 g

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1 — Make the dough: In a large bowl combine flour, baking powder, and salt. Rub in the lard or shortening until mixture resembles coarse crumbs. Add warm water a little at a time and mix until a soft, non-sticky dough forms. Knead 2–3 minutes, cover, and rest 20 minutes.
2. Step 2 — Prepare refried beans: In a skillet over medium heat, warm 2 tbsp (30 ml) oil. Add chopped onion and sauté until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds. Add cooked red beans and cumin, mash with a potato masher or back of a spoon while cooking, adding a few tablespoons of water if too dry. Simmer 5–7 minutes and season with salt to taste. Keep warm.
3. Step 3 — Divide and roll tortillas: Divide dough into 8 equal pieces. On a lightly floured surface, roll each piece into a circle roughly 6–7 inches (15–18 cm) diameter, thickness about 1/8 inch (3 mm).
4. Step 4 — Cook tortillas: Heat a heavy skillet or griddle over medium-high. Brush skillet with a little oil. Cook each tortilla 1–1.5 minutes per side until lightly golden spots appear and puffing occurs. Keep tortillas warm wrapped in a towel.
5. Step 5 — Assemble baleadas: Spread about 1/4 cup (60 g) refried beans onto one half of a warm tortilla. Top with about 2 tbsp (30 g) crumbled queso fresco and 1 tbsp (15 ml) crema. Add optional scrambled egg and avocado slices if using. Fold tortilla in half and serve immediately.
6. Step 6 — Serve: Serve hot as a meal, offering extra crema, hot sauce, or pickled onions at the table.

1. Step 1 — Make the dough: In a large bowl combine flour, baking powder, and salt. Rub in the lard or shortening until mixture resembles coarse crumbs. Add warm water a little at a time and mix until a soft, non-sticky dough forms. Knead 2–3 minutes, cover, and rest 20 minutes.
2. Step 2 — Prepare refried beans: In a skillet over medium heat, warm 2 tbsp oil. Add chopped onion and sauté until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds. Add cooked red beans and cumin, mash with a potato masher or back of a spoon while cooking, adding a few tablespoons of water if too dry. Simmer 5–7 minutes and season with salt to taste. Keep warm.
3. Step 3 — Divide and roll tortillas: Divide dough into 8 equal pieces. On a lightly floured surface, roll each piece into a circle roughly 6–7 inches (15–18 cm) diameter, thickness about 1/8 inch (3 mm).
4. Step 4 — Cook tortillas: Heat a heavy skillet or griddle over medium-high. Brush skillet with a little oil. Cook each tortilla 1–1.5 minutes per side until lightly golden spots appear and puffing occurs. Keep tortillas warm wrapped in a towel.
5. Step 5 — Assemble baleadas: Spread about 1/4 cup (60 g) refried beans onto one half of a warm tortilla. Top with about 2 tbsp (30 g) crumbled queso fresco and 1 tbsp (15 ml) crema. Add optional scrambled egg and avocado slices if using. Fold tortilla in half and serve immediately.
6. Step 6 — Serve: Serve hot as a meal, offering extra crema, hot sauce, or pickled onions at the table.