Belizean Garnaches

Name: Belizean Garnaches
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
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)

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Recipe by Nif_H

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!

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READY IN: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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)

DIRECTIONS

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.

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Belizean Garnaches

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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