Baleadas is a traditional Honduran “soft shell taco” that is often eaten for breakfast but can also be eaten for lunch or dinner, which you may find yourself doing because of how simple and delicious they are! This recipe will teach you how to make the most common Baleadas, which is the simpler version that contains a delicious refried bean mixture topped with crumbled queso fresco, which can also be substituted with feta cheese if you have that instead. However, if you plan to use feta it is best to soak it in water to dilute the strength of its taste, as queso fresco is milder than feta.
If you desire a more filling baleadas, traditionally Hondurans also add scrambled egg and avocado inside! These additions, along with the protein from the beans will be sure to fill you up for a long time, so they’re great to add for breakfast baleadas if you have a long day ahead of you!
Using Extra Virgin Olive Oil from Spain¸ we will make a delicious refried bean paste which is the most important component of Baleadas!
Put the beans, onions, garlic, ground cumin and chicken stock in a pan with Olive Oil from Spain and turn the heat up to high.
Bring the mixture to a boil and reduce the heat to a simmer until the stock is absorbed but the beans are still moist and slightly liquidly.
Taste your mixture and add salt and pepper to taste.
Remove from the heat and leave to cool.
Mash the beans with the back of a spoon or with a fork so they have the consistency of traditional refried beans.
Heat the tortillas over a high heat on each side for a few seconds.
Put three tablespoons of filling over each tortilla.
Sprinkle crumbled Queso Blanco or feta over the top of the refried bean paste.
Add any additional toppings you might enjoy, such as scrambled egg or avocado.
Fold your tortilla in half and enjoy!
We wanted to introduce you to this traditional recipe made with a product that has been used for thousands of years… Olive Oil from Spain. Learn more about the history of our liquid gold here!