I was raised on quesadillas. Whole wheat tortillas, a Mexican cheese blend, and some refried beans were a staple in our house. Baleadas are pretty similar to that! They’re sold as a street food in Honduras, and I can see why- they’re quick, easy to take on the go, and they’re delicious. I made mine with homemade tortillas, but storebought is fine. I love pretending to be Ina Garten!
3 flour tortillas (or 6 corn tortillas (that’s the tortilla dough in the bowl(I love layering parentheses)))
17 oz kidney or pinto beans
5 slices pepper jack cheese (grate it if you’ve got the time, means, or motivation)
1.5 oz cilantro
2 teaspoons oregano
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon cayenne pepper
Here’s the recipe for flour tortillas.
Start by draining the beans, and throwing them in a pan.
Slice the cilantro, and add that too. My favorite thing to do is cut the cilantro in with scissors- it’s much easier than doing it with a knife.
Now let it simmer.. I didn’t drain the beans, so I had to cook it much longer. Add some salt, and the spices. Mix those in,
and when you’re ready to make the baleadas, lay a tortilla on a hot pan or flat griddle.
Layer on some beans,
and then add the cheese. Use anywhere from 1 to 100 slices.
Fold it over, and try to flip it without any of the cheese sticking to the pan, or without any of the beans spilling.Spoiler alert- I couldn’t.