+44 208 068 8001
67 Wingate Square, London, SW4 0AF

© The Street Food Company 2019

LET YOUR TASTE BUDS TRAVEL!

Honduran Smoky Cumin Chorizo Baleadas

Get ready to cook

Method:

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.

Ingredients:

10 wheat tortillas

 

Refried beans

200g Cuban Chimichurri

450g tinned kidney beans

2 teaspoons cumin seeds

 

Dressing

100g Cuban Chimichurri

100g sour cream

 

Toppings

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

About this dish

10 portions

2 Medium

Serves:

Cuban Chimichurri

Chilli Rating:

Product:

You might also like to try

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Mexican Tequila-Marmalade Glazed Turkey with Smoky Ancho Gravy

 Chilli:

1 Mild

Ingredients:

13

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Honey-Glazed Pumpkins stuffed with Cranberry-Chilli Lamb Rice

 Chilli:

2 Medium

Ingredients:

8

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Caribbean Lamb Leg Raan Roast

 Chilli:

2 Medium

Ingredients:

5