Baleadas are a traditional Honduran dish which typically feature a flour tortilla and mashed refried beans. You can fill a baleada with anything you like but it is common to fill them with beans, cheese and scrambled eggs.
This is my twist on the classic and works well for breakfast, lunch or dinner. They are brilliant for big feasts with friends and family, you can put all the fillings in the centre of the table and let everyone make their own, easy peasy! Give it a go!
1 tsp Olive oil
2 x 400g Tinned Kidney Beans
200g Chorizo, sliced
2 Avocados, sliced
100g Mature Cheddar
2 Limes, cut into wedges
In a frying pan, heat the oil and add in the drained kidney beans with a little salt and pepper. Use a wooden spoon to squash about two thirds of the beans and stir through to combine with the whole ones. Cook for 3-4 minutes to heat through. Set aside and keep warm until required.
In a large frying pan, add the chorizo and heat slowly to release the fats and then turn up the heat and fry for 4-5 minutes or until golden and crisp.
Once the chorizo is ready, heat the wraps for 10-20 seconds in the microwave to soften slightly and then top with the kidney beans. Top with the chorizo slices and then add the eggs to the same pan with the chorizo oil and fry on high until bubbling and crisp.
Continue to top the wraps with the sliced avocado, grated cheese, picked coriander leaves and then top with the fried eggs. Serve immediately with the lime wedges to squeeze over.