Honduran Baleada (ball-ee-auda)

My daughter, Aubrey, had a sister in her mission that was from Honduras who made these for her sometimes.  She loves them.  They are versatile as to what you put in them, but traditionally they just have beans and cheese or a type of sour cream.  In Honduras they may eat them for every meal, adding different toppings.

Recipe:

Dana's tortillas (substitute oil for the butter, make them 2 ounces and roll them thicker)

2 C small red beans, dry

1/2 yellow onion, cut in 3 wedges

3 Tbs oil

2 1/2 tsp salt

Hot dogs, heated (optional)

Scrambled eggs, seasoned with salt

Whole milk Mozzarella cheese, grated (unless you can find the Honduran sour cream)

Avocado, sliced

Soak beans, covered in water, overnight if possible.  Cook beans in plenty of water until soft.  Add beans and some of the liquid to the blender and blend smooth, adding more liquid if necessary.  In a large skillet, heat oil over medium heat.  Add onion and cook for a couple of minutes.  Add blended beans and salt and refry until desired consistency.  Remove onions.  You want the tortillas to be hot when you assemble it.  Put some beans on half a tortilla, then some cheese, some egg, some hot dog, then the avocado, only using a little of each.