Best Garnachas Recipes

Bean Garnachas image

Provided by Bobtail

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 image

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.

CHICKEN AND BLACK BEAN GARNACHAS image

Categories Chicken

Number Of Ingredients 11

1 can (16 ounces) black or pinto beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes with garlic and onion, drained
1 can (10 ounces) premium chicken, drained
2 cloves garlic, minced
1 fresh jalapeño pepper or 2 teaspoons canned jalapeño peppers, minced
1/2 teaspoon ground cumin
Salt and pepper, to taste
6 (6- inch) flour tortillas
1/2 to 3/4 cup shredded, sharp Cheddar cheese, optional
1 ripe avocado, peeled, sliced, for garnish, optional
Sliced jalapeño pepper, for garnish, optional

Steps:

Preparation Time: Approximately 10 minutes Cook Time: Approximately 5 minutes Preparation: Combine beans, tomatoes, chicken, garlic, jalapeños and cumin in large bowl. Season to taste with salt and pepper. To heat tortillas, arrange them in single layers on grill over medium coals. Spread chicken mixture over each tortilla. (Optional: Top with cheese. Heat for about 3 minutes, until cheese melts.) Remove from grill. Top serve, top with sliced avocado and jalapeño, if desired. Servings: 4 Nutritional Information Per Serving: (without optional ingredients): Calories 220; Total fat 4g; Saturated fat 1g; Cholesterol 15mg; Sodium 780mg; Carbohydrate 32g; Fiber 6g; Protein 16g; Vitamin A 6%DV; Vitamin C 15%DV; Calcium 6%DV; Iron 15%DV *Daily Value