Bean Garnachas Recipes

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BEAN GARNACHAS



Bean Garnachas image

Simple, delicious and anything with chicken, cheese and beans cannot be too bad! This is a Del Monte recipe. Hope you enjoy!

Provided by Bobtail

Categories     Black Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (14 1/2 ounce) can Mexican-style stewed tomatoes with jalapeno peppers (I recommend Del Monte)
1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans, drained
2 garlic cloves
1 -2 teaspoon minced jalapeno chile (optional)
1/2 teaspoon ground cumin
1 cup cubed grilled chicken
4 flour tortillas
1/2 cup shredded sharp cheddar cheese
shredded lettuce (optional)
diced avocado (optional)

Steps:

  • Drain tomatoes, reserving liquid.
  • Chop the tomatoes.
  • In large skillet, combine tomatoes, reserved liquid, beans, garlic, jalapeños and cumin.
  • Cook over medium-high heat 5-7 minutes, till thickened.
  • Season with salt and pepper, if desired.
  • Add chicken.
  • Arrange tortillas in a single layer on grill or another skillet.
  • Spread 3/4 cup chicken mixture over each tortilla.
  • Top with cheese.
  • Cook about 3 minutes or until bottom of tortilla browns and cheese melts.
  • Garnish with lettuce and avocado if desired.

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

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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