Honduran-Style Turkey Baleadas
with Cebollas Encurtidas & Lime Crema
- Milk
- Wheat
- Soy
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.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
10 ounce
Ground Turkey
½ cup
Cotija Cheese
(Contains: Milk)
1 teaspoon
Cumin
1 unit
Black Beans
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
¼ ounce
Cilantro
Not included in your delivery
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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!
Divide tortillas between plates. Fill with beans and chicken. Top with cotija, pickled onion (draining first), lime crema, and cilantro. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found the dish lacking in flavor, with a paste-like texture that didn't appeal.
- Suggestions: Consider adding more seasoning and varying textures to enhance the overall taste experience.
