You’ll Need
For the Tortillas
350g plain flour
1 tsp baking powder
1 tsp sea salt
50ml vegetable oil
180-200ml warm water
For the Filling
2 x 400g tins black beans, drained
1 small onion, finely chopped
1 garlic clove, finely grated
1 tsp ground cumin
1 tsp vegetable oil
6 eggs, softly scrambled
100g mature cheddar, grated
100g natural yoghurt
Juice of 1/2 lime
Optional but dangerous
Hot sauce
Avocado
Pickled red onions
Equipment
One shallow heatproof dish for the beans
Method
Mix the flour, baking powder and salt. Add the oil and enough warm water to make a soft dough.
Knead for 5 minutes, divide into eight balls and rest under a cloth for 20 minutes.
Roll each ball into a thin 20cm round. Air fry one at a time at 200°C for 60-90 seconds per side, keeping them covered as they cook.
Put the onion and oil in the heatproof dish and air fry for 5 minutes. Add the garlic, cumin and beans.
Air fry for 5 minutes, then mash with a splash of water until soft and spreadable.
Mix the yoghurt with the lime juice.
Spread each tortilla with beans, eggs, cheese and lime yoghurt, then fold in half.
Air fry the filled baleadas at 190°C for 3-4 minutes until warm and lightly crisp.