Celebrate Hispanic Heritage Month with Baleadas
From September 15 to October 15, we’re celebrating Hispanic Heritage Month making authentic Hispanic food. One of our favorite recipes is a Honduran street taco that is filled with seasoned refried beans and scrambled eggs called “baleadas”. Breakfast tacos will never be the same again once you try this savory combination of beans, eggs, homemade crema made with Hiland Dairy Sour Cream and lime juice.
Baleadas
Ingredients
- Salt and Pepper
- Cayenne Pepper
- Flour or corn tortillas
- Queso Fresco, Crumbled
- Cilantro, Chopped
- 4 Eggs
- 1/3 cup Hiland Dairy Milk
- 2 tbsp Hiland Dairy Butter
- 1 can (14.5 oz) Refried Black Beans
- 1 square Chicken Consummé
- 1/4 cup Hiland Dairy Sour Cream
- 1 tsp Lime Juice
Instructions
- Melt butter in a skillet over low heat. Whisk the eggs and milk together. Scramble over low heat and season lightly with salt and pepper. Set scrambled eggs aside.
- Add the beans to a non-stick pan. Stir in the square of chicken consummé and a sprinkle (or more to your taste) of cayenne pepper. Mix until well-blended and heated through. Set aside.
- Add a couple of drops of lime juice to the sour cream and mix well until thinned, but not too runny.
- Warm the tortillas in the microwave for a few seconds. Smear beans on the tortilla and top with eggs. Drizzle crema over eggs and sprinkle with queso fresco crumbles and cilantro.
Diva’s Tip:
You also can add salsa or pickled red onions for a little kick.
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