Honduran Baleadas
Warm flour tortillas stuffed with creamy refried beans, scrambled eggs, and crumbled cheese, topped with pickled onions and fresh avocado. A classic Honduran street breakfast that's hearty enough for dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 480
- Protein
- 16g
Ingredients
- 8 count flour tortillas (8-inch), divided
- 1.5 cups refried beans
- 8 count large eggs
- 1 cup queso fresco or cotija cheese, crumbled
- ½ medium red onion, thinly sliced
- ¼ cup white vinegar
- 2 count avocado, sliced
- 1 pinch salt and pepper to taste
- 2 tablespoon butter
Instructions
- 1
Place red onion slices in a bowl, pour vinegar over them, add pinch of salt. Let sit while you cook.
- 2
Crack all eggs into a bowl and whisk with a pinch of salt and pepper until yolks break.
- 3
Warm refried beans in a small saucepan over low heat, stirring occasionally, until hot and spreadable (~3 minutes).
- 4
Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour in eggs and stir gently until curds form and no raw liquid remains (~4 minutes).
- 5
Transfer cooked eggs to a plate. Add remaining 1 tablespoon butter to the skillet over medium-high heat.
- 6
Place one tortilla in the skillet and warm 15 seconds per side until pliable and light spots appear.
- 7
Spread 3 tablespoons warm beans on one half of the warm tortilla, leaving 1 inch border.
- 8
Top with 2 tablespoons scrambled eggs, 1/4 cup crumbled cheese, and a pinch of pickled onions.
- 9
Fold tortilla in half and slide onto a plate. Top with 2 avocado slices and more pickled onions.
- 10
Repeat with remaining tortillas, beans, eggs, and toppings. Serve immediately.
Tools you’ll need
- small saucepan
- nonstick skillet (12-inch)
- mixing bowl
- whisk
- spatula
- plate
- cutting board
- knife
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