Honduran-Style Chicken Baleadas

Name: Honduran-Style Chicken Baleadas with Cebollas Encurtidas & Lime Crema
Total time: 25 min
Yield: 2
Cuisine: Central America
Ingredients: 1 unit Black Beans; 1 unit Red Onion; ½ cup Cotija Cheese; ¼ ounce Cilantro; 10 ounce Chopped Chicken Breast; 6 unit Flour Tortillas; 1 teaspoon Cumin; 3 tablespoon Sour Cream; 1 unit Lime; Salt; Pepper; Sugar; Cooking Oil; Butter

with Cebollas Encurtidas & Lime Crema

Recipe Development TeamUpdated on August 27, 2025

Get Free Steak + 10 Free Meals

If you've never had baleadas—a classic Honduran dish of flour tortillas filled with beans, cheese, and other toppings—you're in for a treat! For this version, you’ll stuff toasted tortillas with refried black beans, cumin-spiced chicken, and cotija cheese. Then, you'll top ‘em with pickled red onion, lime crema, and fresh cilantro for a punchy finish.

Tags:

New

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Black Beans

1 unit

Red Onion

½ cup

Cotija Cheese

(Contains: Milk)

¼ ounce

Cilantro

10 ounce

Chopped Chicken Breast

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

1 teaspoon

Cumin

3 tablespoon

Sour Cream

(Contains: Milk)

1 unit

Lime

Not included in your delivery

Salt

Pepper

Sugar

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories940 kcal

Fat41 g

Saturated Fat19 g

Carbohydrate81 g

Sugar11 g

Dietary Fiber10 g

Protein56 g

Cholesterol145 mg

Sodium1300 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Large Pan

•Small Bowl

•Plastic Wrap

•Potato Masher

•Zester

Instructions

• Wash and dry produce. • Halve, peel, and thinly slice half the onion; dice remaining onion into ¼-inch pieces. Zest and quarter lime. Roughly chop cilantro. • In a small microwave-safe bowl, combine sliced onion, ¼ tsp sugar, juice from three lime wedges, and a pinch of salt and pepper (½ tsp sugar and six lime wedges for 4 servings). Cover with plastic wrap and microwave until onion is bright pink, 30-45 seconds. • Transfer to refrigerator to cool, stirring occasionally.

• Heat a drizzle of oil in a medium pot over medium heat. Add diced onion; season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes. • Add half the cumin (you'll use the rest later) and cook, stirring frequently, until fragrant, 30 seconds. • Stir in beans and their liquid. Bring to a simmer and cook, stirring occasionally, until thickened, 3-5 minutes. • Using a potato masher or fork, mash bean mixture until mostly smooth. Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4 servings); season generously with salt and pepper. (If beans seem too thick, stir in a splash of water.)

• Meanwhile, open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with remaining cumin, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Turn off heat; transfer to a plate. Wipe out pan.

• While chicken cooks, in a second small bowl, combine sour cream, lime zest, and juice from remaining lime. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.

• Heat pan used for chicken over medium heat. Working in batches, add tortillas and cook until lightly browned, 1-2 minutes per side. TIP: Use tongs here for the perfect flip!