The Honduran snack of choice, baleadas are made with a thick, white flour tortilla, and are filled with refried beans and cheese, with additional toppings including scrambled eggs, sausage or meat.
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1 fresh chorizo, casing removed, finely chopped
- 1 x 440 g can black beans, drained, rinsed
- ½ lemon, juiced
- 6 eggs
- 2 tbsp milk
- 4 tortillas, chargrilled
- 80 g feta, crumbled
- 1 avocado, flesh scooped, sliced
- coriander sprigs and lemon wedges, to serve (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat 1 tablespoon of oil in a frying pan over medium heat. Add onion and cook, stirring, for 4 minutes or until softened. Add chorizo and cook, stirring, for 6 minutes or until crisp and golden. Add black beans and cook, shaking the pan, for 3 minutes or until warmed through. Roughly crush some of the beans with the back of a spoon. Squeeze over lemon juice, season with salt and pepper and remove from heat. Keep warm.
Using a fork, whisk eggs and milk together in a bowl and season. In a clean saucepan, heat remaining 1 tablespoon of oil. Add eggs and cook, stirring, for 2 minutes or until just cooked through. Divide among tortillas, top with beans, cheese, avocado and coriander. Serve with lemon.
Photography Brett Stevens. Food preparation Phoebe Wood. Styling Anita Jokovich.
As seen in Feast magazine, July 2014, Issue 33.