Honduran Baleadas (Soft Bean Tacos)
Honduran baleadas or soft bean tacos are a popular street food whose origin of name has spawned two curious theories. One, the term bala, for which baleadas were named, translates to bullets after the taco filling some say looks like bullets. Two, there was a street vendor who was shot while selling baleadas on the street corner. The woman survived and her patrons would say, let’s eat by la baleada or the shot woman.* ** The food’s name was eventually shortened to baleadas.** Although baleadas are often served with a variety of stuffings, like cheese, sour cream, eggs, meat, and refried beans, the tacos I were introduced to in Marcala, just folded refried beans between a flour tortilla. Everything I’ve read on the Internet lists the simplest baleada as filled with refried beans, crumbled cheese, and crema (a slightly sour cream). But it may be a function of poverty in the region where I served, but the baleadas in my little hole-in-the-wall only smothered refried beans in a tortilla. And that’s in the richer municipal city of Marcala. In my more hard-pressed town of Santa María, red beans and flour tortillas were nowhere to be found. But still, baleadas are authentically Honduran and can be paired with my Licuado de Mínimo or Naturally Sweet Banana Smoothie for a meal that’s ready in just minutes!
Ingredients
- ¼ cup red refried beans, try my Creamy and Dreamy Refried Beans under Central American Cuisine.
- 1 x 8-inch flour tortilla, try Guerrero’s Riquísimas or another homemade tortilla.
Directions
- Step 1 Note: the refried beans should be warmed, so do so if you haven’t, before proceeding. You’ll have to experiment with the consistency of your beans. I personally don’t like a thick, dry paste, so I opt for beans that are the perfect balance of not so dense but not too runny. See my recipe for Creamy and Dreamy Refried Beans for the prefect consistency of the creamiest pinto beans.
- Step 2 Next, warm a 10 to 12-inch nonstick skillet over medium-high heat and place a tortilla face down. Then, work quickly and spread the beans on one half of the tortilla. Now, fold the tortilla in half and cook until slight brown blisters form, flipping the taco occasionally so both sides warm. Serve when hot.
- Step 3 Note: If you are making more than one baleada, the cooking time may shorten for subsequent tacos since the pan is already hot. You may need to experiment with turning down the heat to medium or medium-low, so the tortilla doesn’t blister too fast. Or alternatively, you can just work faster to prep the baleada and cook it. Also, of note: it pays to use a standard, high-quality tortilla that’s homemade. I tried a Carb Balance tortilla once, and it was almost inedible. Plus, the amount of carbs it listed was the same as Guerrero’s Riquísimas.
These Honduran baleadas or soft bean tacos are the ultimate comfort food with a generous filling of creamy refried beans sandwiched between a homemade flour tortilla. Made in just 7 minutes and with only 2 ingredients, this no-fuss meal is fast and easy but will prove to be a crowd favorite.
NUTRITIONAL INFORMATION:
Servings per recipe: 1, calories: 485, total fat: 19.2 g., saturated fat: 6.5 g., cholesterol: 14 mg., sodium: 1016 mg., total carbohydrate: 61.9 g., dietary fiber: 11.1 g., total sugars: 2.7 g., protein: 15.5 g., calcium: 170 mg., iron: 5 mg., potassium: 14 mg., vitamin D: 0 mg.
SOURCES:
*“What is a Baleada?” Roatanet.com. The Roatan Travel Guide. Last accessed 13 September 2022.
** Cooper, Valerie. “Honduran Baleadas,” One Happy Housewife. 24 February 2022.
Creamy and Dreamy Refined Beans, Cuisine by Kristina.