Baleadas

If using ground meat or raw vegetables, cook the meat in a skillet over medium-high heat until browned, breaking it apart as it cooks (about 5 minutes); drain excess fat if needed. Add diced vegetables and cook until softened (2–3 minutes). Season with salt and pepper. If using pre-cooked ingredients, simply warm them.

In a small bowl, mix the mashed beans with a pinch of salt and pepper.

Lay one flour tortilla flat. Spread half of the bean mixture across the center. Top with half of the shredded cheese and half of the protein/vegetable filling (if using). Fold the tortilla in half, pressing gently to seal.

Repeat with the second tortilla and remaining filling.

Heat olive oil in a cast-iron skillet or non-stick pan over medium heat until shimmering.

Carefully place one folded tortilla into the hot oil. Fry for 2–3 minutes until the bottom is golden and crispy.

Flip and fry the other side for 2–3 minutes until crispy and the cheese is melted. Transfer to a plate. Repeat with the second baleada.

Serve hot, optionally topped with salsa, sour cream, or hot sauce on the side.