Happy Independence Day, Belize! Today is the 40th anniversary of Belize’s independence from Britain. To celebrate such a special occasion I’m here to share one of my favorite Belizean dishes. Belizean Garnaches have been one of my favorite foods since I was a little girl. My love for them has only gotten stronger as I’ve gotten older. They’re easy to make and full of flavors you never knew needed to be put together.
Jump to Recipe
As many of you know from previous posts I’m American born but of Caribbean descent. On both sides of my family. My maternal Grandmother was born and raised in Belize until she had to leave from a devastating hurricane many years ago. The Belizean side of my family has always been my constant connection to Caribbean life. I’ve grown up eating all the traditional Belizean dishes. Belizean garnaches, tamales (pronounced less not lee’s), panadas, fry jack, rice & beans, stew chicken, potato salad, and the list goes on.
Passing The Torch?
The funny part about sharing a Belizean recipe with my audience is my own criticism. The matriarchs in my family are by the grace of God still here with us. This means the torch of making traditional Belizean dishes hasn’t been passed on to me yet…thank God. Ha! However, I’m not in the boat of learning how to make these dishes so I can pass them on to my girls. Unlike my Jamaican side of learning dishes as I go, I’ve had the privilege of growing up with my Belizean side to see the dishes being made for decades. And as much as I love my audience/followers there are some family Belizean recipes I will never share. Like my Grandma’s tamales which she taught me how to make this year. Yay!
But enough about me and my roots, let’s go ahead and get to the root of this delicious Belizean Garnaches recipe so y’all can try it for yourselves!
Belizean Garnaches
One of Belize's popular and tasty recipes. Easy to make and full of the perfect flavors it's sure to become one of your favorites too!
Ingredients
- 15 oz. Refried Beans
- 4 oz. Asiago Cheese (shredded)
- 8 Tostada Tortillas
- 1/2 tsp. Onion Powder
- 1/2 Tbsp. Olive Oil
- 1/2 tsp. Garlic Powder
- Pinch of Salt & Pepper
Onion Pepper Sauce
- 1 Yellow Onion
- 1 Bell Pepper
- 2 cups White Vinegar
- 1 Carrot (large)
- 1/2 Habanero Pepper *optional*
- Pinch of Salt & Pepper
Instructions
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Dice or slice your onions, bell pepper, and carrot, then place them in a large mason jar or container. Cut the top of the habenero pepper off and throw in with the other veggies.
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Pour the vinegar in the jar/container and add the pinch of salt and pepper to the mixture. Gently shake or stir to mix the ingredients together. Put the jar to the side.
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If your asiago cheese isn't already shredded, shred at least 4oz of cheese and put it in a dish to the side (You can shred more if you're a cheese lover)
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In a large frying heat the olive oil over medium heat.
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Add the can of refried beans to the pan, as well as, the garlic powder, onion powder and pinches of salt & pepper.
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Cook the beans until they're easy to stir and seasoned to your liking. I cook them for about 7-10 minutes.
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Spread a desired layer of beans on the tostada tortilla. Sprinkle with your desired amount of asiago cheese, and then top with the pickled onion sauce.
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Make at least 2 because you'll easily finish the first one and…ENJOY!
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