Entree: Belize – Garnaches (Small fried corn tortillas topped with refried beans, shredded cabbage, cheese, and salsa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 small corn tortillas, about 4.5 in (11 cm) each
- 2 cups (450 g) refried black beans or mashed cooked red beans
- 2 cups (150 g) shredded green cabbage
- 8 oz (225 g) queso fresco or crumbled white cheese
- 1 cup (240 g) fresh salsa or pico de gallo
- 1 small red onion, finely chopped (4 oz (115 g))
- 2 cloves garlic, minced (0.21 oz (6 g))
- 2 tbsp (30 ml) vegetable oil for beans
- 2 tbsp (30 ml) vegetable oil for frying tortillas, plus extra for shallow frying
- 1 tsp (5 g) ground cumin (optional)
- 1 lime, cut into wedges
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 12 small corn tortillas, about 4.5 in (11 cm) each
- 2 cups (450 g) refried black beans or mashed cooked red beans
- 2 cups (150 g) shredded green cabbage
- 8 oz (225 g) queso fresco or crumbled white cheese
- 1 cup (240 g) fresh salsa or pico de gallo
- 1 small red onion, finely chopped (4 oz / 115 g)
- 2 cloves garlic, minced (6 g)
- 2 tbsp (30 ml) vegetable oil for beans
- 2 tbsp (30 ml) vegetable oil for frying tortillas, plus extra for shallow frying
- 1 tsp (5 g) ground cumin (optional)
- 1 lime, cut into wedges
- Salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the beans: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the minced garlic and chopped onion and cook until softened, about 2–3 minutes. Add the refried beans and 1 tsp (5 ml) ground cumin if using, stirring to loosen with 2–3 tbsp (30 to 45 ml) water until creamy. Cook until heated through, season with salt and pepper, and keep warm.
2. Fry the tortillas: pour enough vegetable oil into a large skillet to coat the bottom and heat over medium-high until shimmering. Fry tortillas in batches, about 1–2 minutes per side, pressing gently with a spatula, until blistered and crisp but still pliable. Drain on paper towels and keep warm in a low oven.
3. Prep toppings: shred cabbage finely, crumble the queso fresco, and have salsa and lime wedges ready.
4. Assemble the garnaches: spread about 2–3 tbsp (30–45 g) of warm refried beans onto each fried tortilla, leaving a small border. Top each with a generous pinch of shredded cabbage, a sprinkle of crumbled queso fresco, and a spoonful of salsa.
5. Finish and serve: scatter a few pieces of chopped raw onion over the top if desired, squeeze lime over each garnache, and serve immediately while the tortillas are crisp.
6. Variations and storage: garnish with chopped cilantro or a drizzle of hot sauce for heat. Assemble just before serving to keep tortillas crisp; store components separately in the refrigerator for up to 2 days.

1. Prepare the beans: heat 2 tbsp vegetable oil in a skillet over medium heat. Add the minced garlic and chopped onion and cook until softened, about 2–3 minutes. Add the refried beans and 1 tsp ground cumin if using, stirring to loosen with 2–3 tbsp water until creamy. Cook until heated through, season with salt and pepper, and keep warm.
2. Fry the tortillas: pour enough vegetable oil into a large skillet to coat the bottom and heat over medium-high until shimmering. Fry tortillas in batches, about 1–2 minutes per side, pressing gently with a spatula, until blistered and crisp but still pliable. Drain on paper towels and keep warm in a low oven.
3. Prep toppings: shred cabbage finely, crumble the queso fresco, and have salsa and lime wedges ready.
4. Assemble the garnaches: spread about 2–3 tbsp (30–45 g) of warm refried beans onto each fried tortilla, leaving a small border. Top each with a generous pinch of shredded cabbage, a sprinkle of crumbled queso fresco, and a spoonful of salsa.
5. Finish and serve: scatter a few pieces of chopped raw onion over the top if desired, squeeze lime over each garnache, and serve immediately while the tortillas are crisp.
6. Variations and storage: garnish with chopped cilantro or a drizzle of hot sauce for heat. Assemble just before serving to keep tortillas crisp; store components separately in the refrigerator for up to 2 days.