Name: Honduran Baleada
Prep time: 15 min
Cook time: 45 min
Total time: 70 min
Ingredients: 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); 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); 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

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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.

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.

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

Rice & Bean Burrito, tortilla stuffed with garlic rice, softly cooked beans and tomato salsa
Salsa Roja, a basic sauce with tomatoes, onion, chilies, garlic and cilantro.
Tacos with cauliflower & Chickpeas,

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:

Calories:

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 teaspoon red chilli powder
¼ teaspoon black pepper powder
½ teaspoon 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 teaspoon black pepper pwoder
¼ cup fresh milk or cream
½ teaspoon salt or to taste

For the Tortilla

1.5 cups Whole Wheat flour not Aatta flour
½ teaspoon baking powder
½ teaspoon salt
3 tablespoon 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 tablespoon 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.

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

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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