Honduran Baleadas

5 from 3 votes

Baleadas are a Honduran dish of flour tortillas, refried beans, cheese, scrambled eggs, and sour cream that is infinitely satisfying and craveable.

Prep Time10

Cook Time6

Total Time16

Course: Breakfast

Cuisine: Central American

Diet: Vegetarian

Servings: People

Cost: $5

Combine the beans with the olive oil in a small pot. Heat over medium-low heat, stirring frequently until warm and smooth.
Meanwhile, heat a small skillet over medium-high heat. Warm the tortillas for 1 to 2 minutes on each side, until lightly browned, warm, and pliable. Stack the tortillas on a plate and cover them with a clean dishtowel to keep them warm.
Beat the eggs in a small bowl. Season lightly with salt and pepper. In the same skillet that you cooked the tortillas in, melt the butter over medium heat. Add the beaten eggs and scramble, stirring often, just until cooked. Slide out of the pan onto a plate.
Place a warm tortilla on each plate. Spread a heaping tablespoon of refried beans on each tortilla. Spoon ⅙ of the scrambled eggs on the beans. Top with a heaping tablespoon of the cheese, a few slices of avocado, and a tablespoon of sour cream or crema. Give the baleada a squirt of hot sauce if desired. Eat while warm.

Guillermo brought me a package of the red beans he and his girlfriend use, a brand called Ducal from Guatemala, and they were so flavorful and creamy. I know they made a very big difference in the recipe. They are available online and in markets with a significant Central American clientele.
The beans get even better heated with a bit of olive oil blended in before assembling this recipe. The olive oil loosens and smooths out the beans and adds even more flavor.
Note that most refried beans are pretty high in sodium, so adjust your salt seasoning in the recipe accordingly.
Try to find handmade flour tortillas, which are a definite cut above the packaged flour tortillas you can find in most grocery stores. However, those will work just fine if that’s what you can get.