with Dark Meat Chicken, Cebollas Encurtidas & Lime Crema
If you've never had baleadas—a classic Honduran dish of flour tortillas filled with beans, cheese, and other toppings—you're in for a treat! For this version, you’ll stuff toasted tortillas with refried black beans, cumin-spiced chicken, and cotija cheese. Then, you'll top ‘em with pickled red onion, lime crema, and fresh cilantro for a punchy finish.
Allergens
Utensils
Tags
Black Beans
1 unit
Red Onion
1 unit
Cotija Cheese
0.5 cup
Cilantro
0.25 ounce
Diced Skinless Dark Meat Chicken
10 ounce
Flour Tortillas
6 unit
Cumin
1 teaspoon
Sour Cream
3 tablespoon
Lime
1 unit
Salt
Pepper
Sugar
Cooking Oil
Butter
• Wash and dry produce. • Halve, peel, and thinly slice half the onion; dice remaining onion into 1⁄4-inch pieces. Zest and quarter lime. Roughly chop cilantro. • In a small microwave-safe bowl, combine sliced onion, 1⁄4 tsp sugar, juice from three lime wedges, and a pinch of salt and pepper (1⁄2 tsp sugar and six lime wedges for 4 servings). Cover with plastic wrap and microwave until onion is bright pink, 30-45 seconds. • Transfer to refrigerator to cool, stirring occasionally.
• Heat a drizzle of oil in a medium pot over medium heat. Add diced onion; season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes. • Add half the cumin (you’ll use the rest later) and cook, stirring frequently, until fragrant, 30 seconds. • Stir in beans and their liquid. Bring to a simmer and cook, stirring occasionally, until thickened, 3-5 minutes. • Using a potato masher or fork, mash bean mixture until mostly smooth. Remove from heat. Stir in 1 TBSP butter(2 TBSP for 4 servings); season generously with salt and pepper. (If beans seem too thick, stir in a splash of water.)
• Meanwhile, open package of chicken and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with remaining cumin, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Turn off heat; transfer to a plate. Wipe out pan.
• While chicken cooks, in a second small bowl, combine sour cream, lime zest, and juice from remaining lime. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.
• Heat pan used for chicken over medium heat. Working in batches, add tortillas and cook until lightly browned, 1-2 minutes per side. TIP: Use tongs here for the perfect flip!
• Divide tortillas between plates. Fill with beans and chicken. Top with cotija, pickled onion (draining first), lime crema, and cilantro. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***
940
kcal
Calories
43
g
Fat
19
g
Saturated Fat
81
g
Carbohydrate
11
g
Sugar
10
g
Dietary Fiber
51
g
Protein
170
mg
Cholesterol
1370
mg
Sodium
with Pico de Gallo, Lime Crema, Guacamole, Queso & Tortilla Chips
with Chilaquiles Verdes, Street Corn, Lime Crema & Guacamole
