Belizean Garnaches Food

BELIZEAN GARNACHES

Belizean Garnaches image

I love this street vendor dish, although I wish I could try it right in Belize! Day old or stale corn tortillas are preferred as they have a lower moisture content and fry up better. There are other toppings that you can use on this but I like this traditional version. Enjoy!

Provided by Nif_H

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup red kidney beans (mashed or blended) or 1 cup black beans (mashed or blended)
salt & fresh ground pepper (to taste)
4 ounces cabbage, about 2 cups (shredded)
1 small onion (small dice)
1 medium carrot, grated
1/2 cup vinegar
habanero pepper, finely diced (optional, to taste)
1 lb corn tortilla
cooking oil (for frying)
1 cup hard cheese, grated (Asiago, Edam, or Dutch type)

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.

BELIZEAN GARNACHES

Belizean Garnaches image

You may get quizzical looks when you tell them you're serving Belizean Garnaches. But they'll catch on to the cheesy-bean appeal pretty quickly.

Provided by My Food and Family

Categories Beans

Time 25m

Yield Makes 10 servings.

Number Of Ingredients 9

Ingredients

2 cups PLANTERS Peanut Oil
10 corn tortillas (4 inch)
1/2 cup KRAFT Zesty Italian Dressing, divided
2-1/2 cups shredded red cabbage
2 carrots, shredded
2 Tbsp. HEINZ Apple Cider Vinegar
1 can (19 oz.) red kidney beans, rinsed
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3 Tbsp. KRAFT Grated Parmesan Cheese

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.

Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g

GARNACHAS

Garnachas image

Garnaches are a fun and tasty Belizean snack commonly sold from someone's front yard or in small local eateries in Belize. The simple combination of corn, beans and cheese provides a filling bite to hold you over until your next meal.

Provided by Food Network

Time 30m

Yield 3 servings

Number Of Ingredients 10

Ingredients

1 tablespoon chopped red onion
1/4 cup grapeseed oil
1 cup red kidney beans
1/3 teaspoon pink Himalayan sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 cup grapeseed oil
3 corn tortillas
3 tablespoons shredded coconut-based parmesan cheese
3 teaspoons ketchup

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.

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