Baleadas are a very popular snack in Honduras, both as street food and at home. In their most basic form, flour tortillas are topped with refried beans, cream and salty cheese.
They are definitely delicious enough if you stop here, but here's where more magic comes in: toppings usually are added according to everyone's preferences and taste.
The most common toppings for baleadas are scrambled eggs, fresh avocado and chorizo. I used the eggs and avocado this time, as you can see in the pictures above, but any combo is great.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Cous cous with macadamia nuts and apples (vegan).
Five years ago: Patates Çorbasi (Turkish potato soup).
Six years ago: Yakisoba with shiitake and sesame oil (Japanese).
Seven years ago: Insalata Caprese (Italian).
Eight years ago: baby making, no cooking.
- 6 flour tortillas
- 200-250 g refried beans
- 6 tablespoons mantequilla (cream)
- 100 g Queso duro (or other cheese), grated
- Avocado, sliced (optional)
- Scrambled eggs (optional)
- Chorizo (optional)
Note: if you want to use toppings like avocado, scrambled eggs or chorizo, prepare them in advance, since the baleadas should be served warm.
Make the refried beans as spicy as you'd like them. I have some more detailed instructions on how to make them in another post for these Mexican corn cakes, but it's pretty straightforward. Just heat oil in a pan, drop pre-cooked beans in it (from the can is fine), spice with salt, pepper, chili (Tabasco works too) etc and cook them while mashing around. In the end you should have a fried bean paste and the entire thing doesn't take longer than 5 minutes.
Next, heat the flour tortillas in a clean pan, one at a time, for 1 minute on each side until warm and toasty.
Spread the refried beans over them.
Top with the cream and salty cheese.
The basic version of baleadas is now done! Top with extra additions if using and it's done, dig in! :)
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