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Baliadas con Frijoles y Queso Fresco
Contributed by: Sara Puckett, Norma Velez
2 cups flour tortilla mix (“harina preparada para tortillas” in local stores)
1/4 cup warm water
1 can large pinto beans
1 tsp. to 1 TBS butter
Salt, to taste
Onions, to taste
Queso fresco (a mild, white cheese)
Mix water into flour slowly. Form into 1 1/2- to 2-inch balls (there should be about 10). Let them rest at room temperature.
Using hands, flatten the balls into a round disc shape. Make them as thin as possible.
Cook each disc on medium-high heat using a non-stick pan. Cook each side for approximately one minute.
Cook beans in pan with butter and salt on medium heat for 5 or 10 minutes, mashing them.
In a separate pan, cook diced or sliced onions in oil. Combine beans with onions. Cook on high heat for five minutes. Remove from heat.
Spread bean mixture on one side of the tortilla. Slice avocados over beans. Then top with cheese. Fold other side to close the baliada.
(This recipe was contributed as part of a "Cook of the Week" feature.)