Honduran Baleadas with a Kick - Carlos' Way

Method

1. Refry the beans: Heat the oil in a skillet over medium heat and cook the minced garlic until golden and fragrant, about 30 seconds. Add the beans with a splash of their liquid and mash with a potato masher or the back of a spoon, stirring, until smooth and creamy, 5-8 minutes. Season with sea salt and keep warm. Add a splash of water if they tighten up.
2. Scramble the eggs: Beat the eggs with a pinch of salt. Cook them low and slow in a buttered pan, stirring gently, until just set and still soft. Pull them off the heat a few seconds early, they'll finish on the tortilla.
3. Warm the tortillas: Heat a dry skillet or comal over medium-high heat. Toast each tortilla 30-45 seconds per side until puffed in spots and warm through. Stack them in a clean kitchen towel to stay soft.
4. Build the baleadas: Spread a generous layer of refried beans over half of each tortilla. Add a spoonful of scrambled eggs, a few slices of avocado, a drizzle of crema, and a big pinch of crumbled cheese.
5. Sauce and fold: Run a line of Carlos' Consuming Fire Hot Sauce across the filling, light for the kids, heavy for the heat lovers. Fold the tortilla in half, press gently, and serve warm.