Honduran Baleadas
Honduran recipes
Legumes
Dinner
Easy
15'
A Honduran classic to enjoy one bite at a time. These baleadas combine warm flour tortillas with red beans, Latin-style cheese and homemade sour cream. Goya Sazón with annatto and coriander adds an extra layer of flavor to this simple, comforting dish, perfect for discovering the taste of Honduras from your own kitchen.
Ingredients
For the filling
- 3 tbsp of Único Olive Oil
- 4 spring onions/scallions, white and green parts
- 1 packet of Sazón Goya
- 1 can of Red Beans in sauce
- 1 tsp de sal y pimienta, al gusto
- 12 units of Wheat Totillas
- 3 cups grated Latin-style cheese
- 1 slice of lime, for serving
- 1 ramita fresh coriander/cilantro, for serving
For the sour cream
- 250 g heavy cream, 35% fat
- 2 lemons Juice
- 1 tsp vinegar
- 1 tsp salt, to taste
Preparation
- Heat the oil in a medium frying pan over medium heat. Add the finely chopped spring onion, stir in the Goya Sazón and cook for 3 minutes.
- Add the stewed red beans to the pan. Season with salt and pepper and stir until heated through and well combined.
- To prepare the sour cream, mix all the ingredients in a medium bowl. Adjust the salt and acidity to taste and refrigerate until needed.
- To assemble the baleadas, spoon the stewed red beans onto the warm tortillas. Add a little sour cream and grated Latin-style cheese, fold the tortillas and toast them in a pan until the cheese melts. Serve immediately with extra sour cream, lime and fresh coriander.
- Serve immediately with extra sour cream, lime and fresh coriander.
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