Soft flour tortillas are folded around warm refried red beans, Mexican crema, and vegetarian queso fresco. These Honduran-style baleadas are vegetarian and dairy-based, perfect for a simple lunch.
$6.92
Per Serving
$1.73
Total
20 min
Prep
5 min
Cook
15 min
Difficulty
easy
Servings
Price unavailable
— to buy · — you have
8 each flour tortillas
1 can canned refried red beans
1/2 cup Mexican crema
2 tablespoons water
1 tablespoon canola oil
1/2 teaspoon ground cumin
1/4 teaspoon fine sea salt
4 ounces queso fresco
Measuring Cups
Measuring Spoons
Large skillet
Small bowl
Medium saucepan
Clean kitchen towel
Silicone spatulaSmall bowlCrumble the vegetarian queso fresco into a small bowl, confirming the package indicates microbial rennet, and keep the Mexican crema chilled until assembly.
Keep Mexican crema and queso fresco refrigerated until needed.
Check that the flour tortillas and refried red beans are labeled vegetarian or lard-free, with no lard, animal fat, meat, or animal stock.
Measuring SpoonsMedium saucepanSilicone spatulaHeat the canola oil in a medium saucepan over medium heat, then add the refried red beans, water, cumin, and salt; stir until smooth.
Medium saucepanSilicone spatulaCook the beans for 4 to 5 minutes, stirring often, until they are hot and spreadable.
Heat the refried beans until steaming hot before assembling.
Large skilletClean kitchen towelWarm the large skillet over medium heat, then heat each flour tortilla for 20 to 30 seconds per side until soft and lightly puffed; stack them in a clean towel.
Use caution around the hot skillet when warming and stacking tortillas.
Measuring CupsSpread about 1/4 cup of the warm refried red beans over one half of each tortilla, then drizzle with Mexican crema and sprinkle with queso fresco.
Fold each tortilla in half over the filling and serve immediately while the tortillas are warm and flexible.
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