Honduran Bean and Cheese Stuffed Flour Tortillas

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Baleadas are Honduras's most beloved street food: pillowy flour tortillas folded around a generous smear of refried red beans, salty crumbled queso fresco, and cool crema. Each bite is a balance of soft, creamy, and lightly crisp textures that makes them perfect for breakfast or a quick supper.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 56 gCarbs
• 8 gFiber
• 3 gSugar
• 17 gProtein
• 590 mgSodium
• 620 mgPotassium
• 220 mgCalcium
• 4 mgIron
• 7 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the flour tortillas

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup lard or vegetable shortening
• 3/4 cup warm water
• Extra flour for dusting

For the refried bean filling

• 2 cups cooked red beans (or one 15 oz can, drained)
• 1 small white onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, plus more to taste
• 1/3 cup reserved bean cooking liquid or water

For assembly and toppings

• 1 cup crumbled queso fresco or fresh farmer cheese
• 1/2 cup Honduran crema or sour cream
• 1 large ripe avocado, sliced
• 1 small white onion, finely diced
• Fresh cilantro leaves, for serving

Directions

1. Make the dough: whisk the flour, salt, and baking powder in a bowl. Cut in the lard with your fingers until the mixture looks like coarse crumbs. Pour in the warm water and knead until a smooth, soft dough forms, about 5 minutes. Cover and rest 15 minutes.
2. Meanwhile prepare the beans: heat the oil in a skillet over medium heat and sauté the onion for 4 minutes until translucent. Add the garlic and cumin and cook 30 seconds until fragrant.
3. Add the beans and reserved liquid to the skillet. Using a potato masher, mash the beans into a thick, spreadable paste, cooking 5 to 7 minutes until heated through and creamy. Season with salt and keep warm.
4. Divide the rested dough into 4 equal balls. On a lightly floured surface, roll each ball into a thin 8 inch round about 1/8 inch thick.
5. Heat a dry cast iron skillet or comal over medium high heat. Cook each tortilla 45 to 60 seconds per side until lightly puffed with golden brown spots. Stack on a clean towel to keep warm.
6. To assemble, lay a warm tortilla flat and spread about 1/3 cup of the warm bean paste across the center. Top with a generous handful of queso fresco, a spoonful of crema, sliced avocado, diced onion, and cilantro.
7. Fold the tortilla in half like a taco, or roll it burrito style. Serve immediately while the tortilla is still soft and the beans are warm.
8. Repeat with the remaining tortillas, passing extra crema and avocado at the table.

Cook’s Notes

• Traditional baleadas use flour tortillas only, but you can swap in whole wheat flour for half the all purpose for a nuttier flavor.
• Pure de frijoles should be loose enough to spread easily; loosen with a splash of water if it tightens up as it cools.
• For a heartier meal, add a scrambled egg or thin slices of fried plantain inside the fold before serving.
• Queso duro Hondureno is traditional, but feta mixed with a little milk is an easy substitute that mimics the salty crumble.
• Keep the cooked tortillas stacked in a kitchen towel so they stay pliable for folding.

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