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Tortillas topped with your favourites

Tortillas topped with your favourites

Makes 12

Cooks In1 hour plus proving

DifficultyNot too tricky

Nutrition per serving
  • Calories 485 24%

  • Fat 26.7g 38%

  • Saturates 7.9g 40%

  • Sugars 4.1g 5%

  • Salt 1.96g 33%

  • Protein 18.5g 37%

  • Carbs 45.5g 18%

  • Fibre 5.8g -

Of an adult's reference intake


  • 500 g plain flour , plus extra for dusting
  • 1 tablespoon baking powder
  • groundnut oil
  • 2 cloves of garlic
  • 2 onions
  • 1 teaspoon cumin
  • 2 x 400g tins of kidney beans
  • 2 tablespoons soured cream
  • white wine vinegar
  • 1–2 fresh red chillies , to serve
  • 1 bunch of fresh coriander , (30g), to serve
  • 1–2 limes , to serve
  • Topping options
  • 220 g higher-welfare chorizo
  • 150 g Cheddar cheese
  • 150 g feta cheese
  • 2–4 ripe avocados
  • 4–6 large free-range eggs
  • chilli sauce

recipe adapted from

Jamie Magazine

By Jamie Oliver


  1. Sift the flour and baking powder into a bowl, add 2 teaspoons of sea salt and make a well in the centre.
  2. Pour in 125ml of oil and about 200ml of warm water. Mix with a butter knife until it comes together as a dough, adding a splash more water, if needed.
  3. Tip the dough onto a floured work surface and knead for 5 minutes, or until smooth and elastic. Pop it back into the bowl, cover with a tea towel and leave to prove for 1 hour.
  4. Pour a lug of oil into a large non-stick frying pan over a medium-low heat. Peel and finely slice the garlic and onion, and add to the pan along with the cumin. Fry for 10 minutes, or until soft and sticky, stirring regularly.
  5. Drain the kidney beans and tip into the pan, then turn the heat up to medium. Add the soured cream and a splash of vinegar, season well with salt and black pepper and simmer for 5 minutes, or until the beans have warmed and softened.
  6. Roughly mash the beans or blitz in a blender to your desired texture. Return to the pan (if needed) and leave to one side for reheating later.
  7. Divide the dough into 12 even pieces and roll them into balls. Flatten each one with your hand, then roll out on a floured surface into a tortilla roughly 2mm thick and 18mm across.
  8. Place a large non-stick frying pan over a medium heat to get nice and hot, then dry-fry each tortilla for 1 minute on each side, or until just coloured – you want to make sure they stay soft enough to roll. Keep warm under tin foil while you fry the rest and get your toppings ready.
  9. Prep and cook your chosen toppings, as needed – slice and fry the chorizo, coarsely grate the Cheddar, crumble the feta, slice the avocados and dress with lime juice, and fry the eggs to your liking.
  10. When you're ready to serve, lay out the toppings. Place the pan of beans over a medium heat for a couple of minutes, or until warmed through, then spread a couple of spoonfuls over each tortilla.
  11. Slice the chilli (deseed if you like) and finely chop the coriander. Serve the baleadas with lime wedges in the middle of the table to let everyone build their own. Delicious!

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