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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.
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
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.