How to make it
6 steps. Take it one step at a time.
Heat the vegetable oil
Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes.
3 minAdd the red beans
Add the red beans to the skillet. Use a potato masher or the back of a large spoon to mash the beans into a thick, smooth paste. If the beans are too dry, add a tablespoon of water or bean liquid. Cook for 5-7 minutes until heated through and creamy.
7 minHeat a griddle or large flat skillet
Heat a griddle or large flat skillet to medium-high heat, approximately 375°F (190°C). Place the flour tortillas on the griddle and heat for about 30-45 seconds per side until soft and warm.
1 minTo assemble, spread a generous layer of the warm mashed beans
To assemble, spread a generous layer of the warm mashed beans over half of each tortilla.
Sprinkle the crumbled cheese
Sprinkle the crumbled cheese over the beans and drizzle with the crema. Fold the tortilla in half to create a semi-circle.
Serve immediately while warm
Serve immediately while warm.
A little kitchen wisdom
For an authentic experience, use Honduran 'mantequilla blanca' if available; otherwise, a thick sour cream or crème fraîche works well. The tortillas should be thicker than standard Mexican-style tortillas.
