Belizean Garnachas (Salbutes) – A Spicy Perspective

Belizean Garnachas Recipe – This classic dish from Belize is made with crispy tortillas loaded with black beans or shredded chicken (for Salbutes), plus lots of tasty toppings!

Garnachas vs Salbutes: What is the Difference?

This simple dish from Belize is similar to a Mexican tostada or sopes, and features plenty of goodies loaded on top of crispy fried tortillas. However, instead of toppings like thick refried pinto beans and guacamole, classic Central American Garnachas feature thin refried black beans topped with a cabbage slaw and tangy queso fresco.

Salbutes are similar to Garnachas. However, instead of black beans, traditional Salubutes recipes include stewed chicken made with slow-cooked shredded chicken and red salsa. For this easy version you can use our slow cooker chicken taco meat recipe to replicate this, subbing red salsa for the green salsa.

Why We Love This Belizean Recipe

My daughter Ava spent three months in Belize this year living with two separate host families. Garnachas was one of the most common recipes they made at home, and are among her favorite dishes to make since she’s been back!

Although you can order Garnachas (and Salbutes, the chicken version) at restaurants, they are very simple to make at home in only 30 minutes, and they taste delicious!

Rustic and amazingly flavorful Garnachas always include four elements:

• A small fried corn tortilla, fried until crisp like a tostada.
• A smear of thin refried black beans.
• A simple slaw, usually made of finely shredded cabbage tossed with lime juice and salt.
• And a sprinkling of queso fresco.

There are variations, but this is the classic base.

Ingredients You Need

• Yellow corn tortillas – the tiny street taco size is best
• Vegetable oil – or other preferred high heat and neutral-flavored oil for frying
• Refried black beans – canned or homemade
• Vegetable broth – or chicken broth
• Cabbage slaw – look for “angel hair” slaw in the bags
• Lime juice – fresh, not bottled
• Queso fresco – or shredded cheddar or Mexican cheese blend
• Pico de gallo – optional

Recipe Variations

• Make homemade corn tortillas for the most authentic version. Make them around 3 inches wide.
• You can also make homemade refried beans in the Instant Pot! Use our recipe subbing black beans for the pintos.
• Sometimes garnachas include sliced tomatoes, onions, habanero sauce, and even pickled vegetables. Here I added pico de gallo* to offer an easy store-bought fresh topping for the garnachas. However, in the most traditional versions, you would simply thinly slice the tomatoes and onions. Feel free to add whatever toppings you like!

*Ava approved my slight alteration. *wink*

How to Make Garnachas

First, place a small sauce pot over medium heat. Add the refried black beans and vegetable broth. Stir well to mix, then simmer until the black beans are thin, but spreadable, about 10 minutes.

Set a large nonstick skillet over medium heat. Add 1 to 2 teaspoons of oil to the skillet. Set a holding plate to the side and line it with paper towels.

Once the oil is hot, fry 3 to 4 tortillas at a time, until very crisp. Make sure to flip and fry on both sides. Then move them to the holding plate and repeat with the oil and additional tortillas.

Set out a medium mixing bowl. Add the cabbage slaw to the bowl; then drizzle lime juice over the top. Sprinkle generously with salt and toss.

Once the beans and tortillas are ready, assemble the Garnachas:

1. Spread a tablespoon of thin refried black beans over the top of each crispy tortilla.

2. Then top with a sprinkling of slaw…

Get the Complete (Printable) Belizean Garnachas Recipe Below. Enjoy!

3. Add a sprinkling of pico de gallo…

4. And a sprinkling of queso fresco.

How to Make Salbutes with Chicken

The bulk of this recipe is the same. However, instead of the black bean layer we add shredded chicken to the fried tortillas.

The chicken taco meat can be made a day or so ahead of time, so assembling the Salbutes is a snap when ready to enjoy!

Serving Suggestions

Like tostdas and sopes, Belizean Garnachas are scrumptious to enjoy with Fluffy Yellow Rice or Crispy Patatas Bravas. Or pair them with any of your favorite Mexican and Central American-inspired side dishes!

And of course, feel free to add other toppings! Serve with a bowl of cold and delicious homemade guacamole or taco dip, melty queso, and freshly made salsa.

They are also super tasty to eat on their own as a hearty snack.

Frequently Asked Questions

How do I make gluten-free Garnachas?

Many corn tortillas are naturally gluten-free, but be sure to check the label. All other ingredients should be gluten-free as well.

What other toppings can you put on Garnachas or Salbutes?

While this classic Garnachas recipe is a vegetarian dish made with black beans, you can certainly add other proteins you prefer! Try carne asada or ground beef, carnitas with pork, refried pinto beans, or even fluffy scrambled eggs.

How long do Garnachas last?

These are best served fresh, but if the tortillas are crispy enough, they will hold up for a couple of hours to serve at a Mexican-inspired potluck.

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