Honduran Baleada

Honduran Baleada, a traditional dish. Tortilla filled with mashed beans and creama. The filling can be simple beans to exotic meats.

Tortilla, in Spanish means “small torta”, or “small cake”, is a type of soft, thin flat-bread made from finely ground wheat flour.

Balaeda

Baleadas are Honduras’s most original and popular food. A wheat flour tortilla, often thick, folded in half and filled with mashed fried beans. The filling can be very versatile, you can stuff anything you like into it and make a delicious meal.

There are different kinds of baleada according to the ingredients chosen by the customer or the region of Honduras.

  • Simple baleadas  filled with refried red beans, cream/crema, cheese.
  • Special baleadas filled with refried red beans, cream/crema, cheese, scrambled eggs
  • Super special baleadas filled with refried red beans, cream/crema, cheese, scrambled eggs, chicken, ground meat or sausage.
Whole Wheat Tortilla

I have tried to make a vegetarian version of this honduran dish. A wheat flour tortilla , filled with red-kidney bean puree, and a lip-smacking capsicum masala. A lip-smacking meal ticking, bread, spread and veggies all in one fold. 

Some Mexican dishes to try

Honduran Baleada

Baleada, a traditional honduran dish. Tortilla filled with mashed beans and creama, folded into half and served. The filling can be simple beans to exotic meats.
5 from 3 votes
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Course: Breakfast, Main Course, Snack
Cuisine: Honduran, Mexican
Keyword: Honduran Baleada recipe, How to make baleada, Stuffed baleada, Tortilla recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Assembling time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 4

Ingredients

For the capsicum masala

  • 2 nos green capsicum sliced thin
  • 1 small onion finely chopped
  • 1 large tomato finely chopped
  • 2 cloves garlic minced
  • ½ tsp red chilli powder
  • ¼ tsp black pepper powder
  • ½ tsp salt or to taste

For the Red kidney bean paste

  • ½ cup Red kidney beans/rajma beans Pre-soaked for 8 hours
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • ½ tsp black pepper pwoder
  • ¼ cup fresh milk or cream
  • ½ tsp salt or to taste

For the Tortilla

  • 1.5 cups Whole Wheat flour not Aatta flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 3 tbsp oil any vegetable oil
  • ½ – ¾ cup warm water

Instructions

Capsicum Masala

  • Wash and slice the capsicums thinly. Chop the onions and tomatoes. Heat oil in a pan, add onions and garlic, saute until translucent. 
  • Now add chopped tomatoes, chili and pepper powder. Let the tomatoes cook until soft. Add chopped capsicums, salt and  sprinkle water, cover and cook for 10 minutes in a simmer flame. 
  • After 10 minutes, take the cover and let it cook for another 2 minutes, take it off the flame. Let it cool, keep aside until use. 

Red Kidney Bean Puree

  • Pressure cook the pre-soaked kidney beans for 3 whistles or you can even cook it in a microwave for 15 minutes.
  • Drain the water. In a sauce pan, heat oil, add chopped onion and garlic, saute until translucent.  Add the cooked beans and saute for a minute.
  • Add cream/milk  and pepper powder to this and take it off the flame. Let it cool completely. 
  • Add salt and puree it using a hand blender. Keep aside until use. 

Making the Tortilla

  • I kneaded the dough using a food processor, it can also be kneaded by hand. Take the flour, salt, baking powder together in the processor bowl. Run at a low speed for the contents to mix well.  Slowly add warm water followed by oil and knead a smooth, soft, pliable dough.
  • Let the dough rest for 15 minutes. Divide the dough into 8 portions.
  • Clean your kneading surface well, sprinkle it generously with flour. Take one portion of dough, keeping the rest covered. Roll out the dough into a large, thin circle. 
  • Heat a skillet, it should be hot, place the rolled out dough on the hot skillet and turn quickly after 10 seconds. Flip and cook both sides quickly until brown spots appear on top.
  • Do not cook the tortilla for long, it will turn hard. To get a soft tortilla, keep the griddle hot, flip and cook every 10 seconds. Do not cook the tortilla for more than a minute. 
  • Keep the cooked tortilla covered in a tea towel.  Repeat the same with rest of the dough.

Assembling the Baleada

  • Take a tortilla, spread a tbsp of red kidney bean puree, top it with capsicum masala, spread a generous sprinkle of cheddar cheese. Fold and serve.
  • They taste better, when served hot. So, better keep the spreads ready and have a helping hand in the kitchen to serve as you cook the tortilla.

These delicious honduran baleada filled with fresh masala , red bean puree, and cheese makes a wholesome meal, serve it with a glass of chilled strawberry aqua fresca

Balaeda with red bean puree

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