Traditional Honduran Baleadas
Savor the authentic taste of Honduras with this recipe for Traditional Honduran Baleadas, a beloved street food that’s as comforting as it is flavorful. Featuring handmade, soft flour tortillas filled with creamy refried red kidney beans, tangy queso fresco or feta cheese, a dollop of rich sour cream, and fresh slices of avocado, this dish is bursting with satisfying textures and savory goodness. The simple yet flavorful ingredients, paired with the joy of creating your own tortillas from scratch, make this recipe a perfect introduction to Honduran cuisine. With just under an hour of preparation, these baleadas are ideal for a hearty breakfast, lunch, or quick dinner. Serve them warm and folded for an authentic experience that highlights the soul of Central American cooking!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 3 tablespoons vegetable oil
- 0.75 cup warm water
- 2 cups canned red kidney beans
- 0.5 cup onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 cup queso fresco or feta cheese
- 0.5 cup sour cream
- 1 ripe avocado, sliced
- to taste salt
Instructions
In a large bowl, combine the flour, baking powder, and salt.
Add the vegetable oil and mix until the mixture resembles coarse crumbs.
Slowly add the warm water and mix until a soft dough forms. Knead the dough for about 5 minutes until it is smooth and elastic.
Cover the dough with a damp cloth and let it rest for at least 15 minutes.
While the dough is resting, prepare the refried beans. Heat 2 tablespoons of vegetable oil in a frying pan over medium heat.
Add the chopped onion and minced garlic to the pan, and sauté until the onion becomes translucent and fragrant.
Stir in the canned red kidney beans with their liquid and let them cook until most of the liquid evaporates, about 5-7 minutes. Mash the beans with a potato masher or fork until they are smooth. Season with salt to taste.
Once the dough has rested, divide it into 8 equal pieces.
Roll each piece into a ball, then flatten each ball into a circle of about 6 inches in diameter using a rolling pin.
Heat a non-stick skillet or cast-iron pan over medium heat. Cook each tortilla for about 2 minutes on each side until they begin to puff and show some brown spots.
Once the tortillas are cooked, assemble the baleadas by spreading a portion of the refried beans onto each tortilla.
Top with crumbled queso fresco or feta cheese, a dollop of sour cream, and slices of avocado.
Fold the tortilla over to enclose the filling and serve immediately.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1611 mg | 70% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 5.5 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
