Baleadas are one of the most appreciated dishes of Honduran cuisine. Because it consists of an omelet stuffed with beans and a variety of other ingredients, they look a lot like Mexican tacos and burritos, although with a peculiar Honduran touch. Because they are simple and easy to prepare, they are an excellent choice for a quick breakfast or lunch.
|1 ½||cups||red or black beans, cooked|
|4||whole-wheat flour tortillas|
|1||tbsp||low-sodium soy sauce|
- Add the beans, onion, garlic, and cumin to a pot over high heat in a medium non-stick skillet.
- When it starts to boil, lower the heat and let it cook for 5 minutes, or until all the bean liquid has been absorbed. Remove from heat and allow it to cool down for 2 to 3 minutes
- Mash the beans until it’s well-mashed
- Cut the tofu into cubes or strips and sauté in a non-stick skillet with some water or vegetable broth until well cooked (about 10 minutes).
- Add soy sauce to the tofu and cover well. Cook again for 1 minute.
- Put tortillas on high heat on a griddle (griddle to heat tortillas) or in a non-stick skillet for 15 seconds on each side, or until it becomes soft and flexible.
- In each tortilla, divide the mixture of beans, tofu, avocado pieces and vegetarian cheese. You can also add some sour cashew cream (see recipe).
- Fold tortillas into half and serve immediately.
Prep Time: 5 minutes (20 minutes) Serving Size: 1 baleada (4 servings)