This blog was about breaking a culinary cycle – curry, tacos, pizza.

But what if doing this blog meant finding a better way to do tacos?

That’s the glory of baleadas, a taco-like dish from Honduras and only the second dish from the mainland American continent thus far.

The recipe is simple – eggs, beans, cream and cheese on a tortilla. But I spiced it up, finding crema hondureña at a Latino grocery, hand-forming my tortillas, using excellent Don Froylans cotija from right here in Oregon. The beans were, yet again, from Rancho Gordo – tasty, meaty, delicious.

Even better – Emily made this meal, so I didn’t have to!

• 

  Delicious rebosero beans.

  1 cup masa harina
• 2 cups cooked Rancho Gordo rebosero beans, lightly mashed
• 1/2 cup Don Froylan’s queso cotija
• 1 package Crema Hondureña (Crema Mexicana will suffice)
• 3 eggs, scrambled

1. Prepare your tortillas: Mix masa with water, roll out tortillas and cook on a hot flat skillet.
2. Serve ingredients on the tortillas.