Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Ernestina Smith
1 fresh, warm flour tortilla (any size)
Pintos, simmered or mashed
Crema (a sour cream/butter dairy blend)
Other optional toppings:
Traditionally, a baleada is filled with 1â�„4 to 1â�„3 cup pinto beans, a sprinkling of shredded white cheese and a dallop of crema. The filling is spread on one half of the tortilla, and the other half is folded over.
Variations on that include adding simmered beef, minced onions, diced jalapeÃ±os, scrambled eggs or avocado slices.
(This recipe was contributed as part of a "Cook of the Week" feature.)