Vegetarian Guatemalan Garnachas

Mon, 8 June 2026

2 small corn tortillas (about 360–420 g total) 
Vegetable oil (for shallow frying) 

Filling
15 ml olive oil (1 tbsp)
1 small onion or shallot (100 g), finely diced
2 garlic cloves (6 g), chopped
100–120 g mushrooms, finely chopped (or vegetarian mince)
170 g cooked black beans, lightly mashed
1 tsp ground cumin (2 g)
1/2  tsp dried oregano (1 g)
Salt and black pepper, to taste

Toppings
70–90 g white cabbage, finely shredded
1 small tomato (120 g), diced
40–60 g queso fresco (or feta as substitute), crumbled
Fresh coriander (10 g), chopped
Salsa or chilli sauce, to taste

Make the filling
Heat 15 ml olive oil in a frying pan over a medium heat.
Add the 100 g diced onion and cook for 4–5 minutes until softened.
Add the 6 g minced garlic and cook for 30 seconds.
Stir in the 100–120 g chopped mushrooms and cook for 5–7 minutes until they release their moisture and start to brown.
Add the 170 g black beans, 1 tsp ground cumin, ½ tsp dried oregano, salt, and black pepper.
Mash some of the beans with a fork or spoon while stirring to help bind the mixture together.
Cook for another 2–3 minutes, then remove from the heat.

Prepare the toppings
 
Finely shred the cabbage.
Dice the tomato.
Chop the fresh coriander.
Crumble the queso fresco or feta if using.

 Fry the tortillas 
 
Pour about 1 cm of vegetable oil into a frying pan and heat over a medium-high heat. 
Fry the tortillas one or two at a time for about 20–30 seconds per side. 
They should become lightly crisp around the edges but remain flexible enough to hold toppings. 
Transfer to kitchen paper to drain. 
 

Assemble the garnachas
 
Place the fried tortillas on a serving plate.
Spoon a little of the bean and mushroom mixture onto each tortilla.
Top with shredded cabbage and diced tomato.
Sprinkle with crumbled cheese.
Finish with chopped coriander and a spoonful of salsa or chilli sauce.