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

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Total 40 min

Ingredients

- 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

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.