Honduran Baleadas

Step 1

Place red onion slices in a bowl, pour vinegar over them, add pinch of salt. Let sit while you cook.

Step 2

Crack all eggs into a bowl and whisk with a pinch of salt and pepper until yolks break.

Step 3

Warm refried beans in a small saucepan over low heat, stirring occasionally, until hot and spreadable (~3 minutes).

Step 4

Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour in eggs and stir gently until curds form and no raw liquid remains (~4 minutes).

Step 5

Transfer cooked eggs to a plate. Add remaining 1 tablespoon butter to the skillet over medium-high heat.

Step 6

Place one tortilla in the skillet and warm 15 seconds per side until pliable and light spots appear.

Step 7

Spread 3 tablespoons warm beans on one half of the warm tortilla, leaving 1 inch border.

Step 8

Top with 2 tablespoons scrambled eggs, 1/4 cup crumbled cheese, and a pinch of pickled onions.

Step 9

Fold tortilla in half and slide onto a plate. Top with 2 avocado slices and more pickled onions.

Step 10

Repeat with remaining tortillas, beans, eggs, and toppings. Serve immediately.