Belizean Garnaches Recipes

Steps:

• Heat oil to 350°F in large skillet. Add tortillas, in batches; cook 1 to 2 min. or until crisp. Drain on paper towels.
• Mix 1/4 cup dressing, cabbage, carrots and vinegar. Combine beans and remaining dressing in medium skillet, mashing beans slightly. Cook on medium heat 10 min., stirring frequently. Add cream cheese; cook and stir until melted.
• Spread bean mixture onto tortillas; top with cabbage mixture and Parmesan.

Steps:

• Mash or blend cooked beans, season with salt and pepper.
• Put cabbage, onions and carrots in small bowl with vinegar.
• Add habanero to veggies in vinegar if you want heat.
• Fry tortillas until puffy and crisp.
• Put beans on hot tortilla.
• Cover with cabbage, onions, and carrots.
• Sprinkle with grated cheese.

Steps:

• For the refried beans: Saute the onions in the oil in a small pan over medium heat until soft, 1 to 2 minutes. Place the beans in the pan and season with the salt, pepper and garlic powder. As the beans are cooking, mix and smash them until a mashed consistency forms. They should be smooth and fully mashed.
• For the corn tortillas: Heat the oil in a medium pan over medium-high heat. Fry the corn tortillas individually until golden brown and crispy on both sides, about 3 minutes per side.
• For the garnachas: Spread 1 1/2 tablespoons of the refried beans on the crispy corn tortillas. Sprinkle 1 tablespoon of the shredded cheese over the beans. Drizzle 1 teaspoon of the ketchup over each garnache.