Honduran-Style Shrimp Baleadas

• 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!