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Honduran Baleadas

Honduran Baleadas

By Diane UngerDecember 10, 2018

  • Makes
    6 servings
  • Cook Time
    30 minutes

Honduran baleadas are like soft tacos filled with mashed beans; they make a great breakfast or light lunch. We used leftover Oaxacan refried black beans, along with cheese and diced avocado. Flour tortillas are traditional, but any variety works, including our recipe for coconut milk-flour tortillas.

Tip

Don't forget to cover the refried beans before reheating them; this prevents them from drying out on the surface. If using canned refried beans, you may need to adjust the consistency with water to make them easily spreadable.

Ingredients
  • 2

    cups refried beans

  • 6

    8-inch flour tortillas

  • 2

    tablespoons finely chopped fresh cilantro

  • 1

    tablespoon lime juice

  • Kosher salt and ground black pepper

  • ½

    cup shredded cheddar cheese

  • ½

    cup crumbled cotija cheese

  • Red and white cabbage slaw (optional)

  • 1

    ripe avocado, halved, pitted, peeled and diced

  • Pickled jalapeño chilies

  • Thinly sliced scallions

Step 1

Heat the oven to 450°F with racks in the upper- and lower-middle positions. Line 2 rimmed baking sheets with kitchen parchment.

Place the refried beans in a small microwave-safe bowl. Cover and microwave on high until hot, about 2 minutes.

Stir in the cilantro and lime juice, then taste and season with salt and pepper.

Step 2

Lay 3 tortillas on each prepared baking sheet. Spread ⅓ cup of the bean mixture onto each tortilla, then sprinkle with the cheddar cheese, dividing it evenly.

Bake until the cheese melts, 6 to 8 minutes, switching and rotating the baking sheets halfway through.

Sprinkle with the cotija cheese, then top with slaw (if using), avocado, pickled jalapeños and scallions. Fold each tortilla in half and serve.

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