Honduran Smoky Cumin Chorizo Baleadas
Get ready to cook
1. For beans, in a pan, heat some oil to medium heat. Add cumin seeds; toast for 30sec. Add Cuban Chimichurri and kidney beans; mix well and simmer for 5mins until beans have softened. Mash or blend to desired consistency; set aside.
2. For dressing, combine Cuban Chimichurri with sour cream.
3. Prepare toppings.
4. To serve, spread each tortilla with refried beans. Top with chorizo, avocado, egg, 1 Tbsp dressing, grated cheese and coriander. Fold into half and serve.
10 wheat tortillas
200g Cuban Chimichurri
450g tinned kidney beans
2 teaspoons cumin seeds
100g Cuban Chimichurri
100g sour cream
200g chorizo, sliced and fried
3 avocados, sliced
10 eggs, scrambled or fried
250g grated cheddar (or other mild) cheese
15g chopped coriander
Photo Credit: Jeffreyw - creative commos