Honduran Cheese Baleada Quesadillas

Ingredients

• 2 cans red or black beans, drained
• 4 large flour tortillas
• 6 oz cheese, grated
• 1/2 cup crema or sour cream
• 3 tbsp neutral oil, divided
• 1/2 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 avocado, sliced
• 1 lime, cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Heat 2 tablespoons of the oil in a skillet over medium heat and cook the onion with a pinch of salt for 6 minutes, then add the garlic and cumin for 30 seconds.
2. Add the beans and 1/2 cup water and mash them against the pan with a potato masher as they cook, for 8 to 10 minutes.
3. Keep cooking until the beans are thick and hold their shape on the spoon with no free liquid. Loose beans will steam the tortilla from the inside and it will never crisp.
4. Season the beans well with salt and pepper and taste; they carry most of the flavour of a baleada.
5. Warm each tortilla briefly in a dry pan so it is pliable, then spread the beans over one half, leaving a border, and scatter the cheese over.
6. Fold each tortilla in half and press it flat with your palm.
7. Heat the remaining oil in a wide skillet over medium heat and cook each folded tortilla for 3 minutes per side, pressing with a spatula, until crisp and golden and the cheese has melted.
8. Open each one slightly, add the crema and avocado inside so they stay cool against the hot filling, and serve with the herbs and lime wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.