Entree: Belize – Central Culinary Region – Garnaches (Small fried corn tortillas topped with refried beans, cheese, and fresh garnishes)

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 10 min

Cook 20 min

Total 30 min

Ingredients

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

- 12 small corn tortillas (4-inch (10.2 cm)), about 6 oz (170 g) total
- 2 cups (480 g) refried black beans or mashed cooked black beans seasoned to taste
- 2 cups (480 ml) vegetable oil for frying
- 1 cup (115 g) green cabbage, shredded
- 1/2 cup (120 g) pickled red onion (see note) or quick-pickled slices
- 8 oz (225 g) queso fresco or crumbled white cheese
- 2 tbsp (30 ml) vegetable oil (for warming beans)
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) salt, or to taste
- 1/4 tsp (1 g) ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped
- Lime wedges, for serving
(Note: To quick-pickle red onion, thinly slice 1 small red onion and marinate in 1/2 cup (120 ml) vinegar with 1 tsp (5 g) sugar and 1/2 tsp (3 g) salt for 15–30 minutes.)

Show original ingredient measurements

- 12 small corn tortillas (4-inch), about 6 oz (170 g) total
- 2 cups (480 g) refried black beans or mashed cooked black beans seasoned to taste
- 2 cups (480 ml) vegetable oil for frying
- 1 cup (115 g) green cabbage, shredded
- 1/2 cup (120 g) pickled red onion (see note) or quick-pickled slices
- 8 oz (225 g) queso fresco or crumbled white cheese
- 2 tbsp (30 ml) vegetable oil (for warming beans)
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) salt, or to taste
- 1/4 tsp (1 g) ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped
- Lime wedges, for serving
(Note: To quick-pickle red onion, thinly slice 1 small red onion and marinate in 1/2 cup (120 ml) vinegar with 1 tsp (5 g) sugar and 1/2 tsp (3 g) salt for 15–30 minutes.)

Instructions

1. Heat 1 cup (240 ml) vegetable oil in a deep skillet or heavy saucepan to 350°F (175°C). Fry tortillas a few at a time, about 30–45 seconds per side, until blistered and crisp but still pliable; drain on paper towels. Alternatively, shallow-fry with 1/2 inch (12 mm) oil and flip once crisp. Keep warm in a low oven while you finish.
2. Warm the refried beans in a saucepan with 2 tbsp (30 ml) vegetable oil, cumin, salt, and pepper. Stir frequently until hot and smooth, adding a tablespoon of water if needed to loosen the texture.
3. To assemble, place a crisp tortilla on a plate, spread about 2–3 tbsp (30–45 g) warmed refried beans over the center, top with a small handful of shredded cabbage, a spoonful of pickled red onion, and a generous sprinkle of crumbled queso fresco.
4. Repeat with remaining tortillas. Garnish with chopped cilantro and serve immediately with lime wedges for squeezing over the garnaches.