Honduran Bean and Cheese Crispy Tortillas

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Catrachitas are a beloved Honduran street snack built on a base of crispy fried corn tortillas loaded with seasoned mashed red beans, melted cheese, and a sprinkle of fresh onion and cilantro. They are quick, comforting, and perfect as a party appetizer or a casual weeknight bite with a squeeze of lime.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 42 gCarbs
• 8 gFiber
• 3 gSugar
• 16 gProtein
• 520 mgSodium
• 480 mgPotassium
• 180 mgCalcium
• 3.5 mgIron
• 12 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the bean topping

• 2 cups cooked red beans, drained well
• 1 small white onion, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons lard or vegetable oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper

For the crispy tortillas

• 8 small corn tortillas
• 1/2 cup vegetable oil, for frying
• 1/4 teaspoon fine salt

For assembly and garnish

• 1 cup shredded queso fresco or mild melting cheese
• 1/4 cup cooked chorizo, finely crumbled (optional)
• 1/4 cup finely chopped white onion
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

1. Heat the lard in a medium skillet over medium heat, add the onion, bell pepper, and garlic, and saute for 3 to 4 minutes until softened and lightly golden.
2. Add the drained red beans, cumin, salt, and pepper to the skillet and mash with a potato masher or the back of a wooden spoon until you have a coarse, spreadable paste with some texture left.
3. Cook the bean mixture for 5 to 6 minutes, stirring often, until thickened and heated through; loosen with a splash of water if it gets too dry, then remove from heat.
4. Pour the frying oil into a separate skillet to a depth of about 1/4 inch and heat over medium-high to 350 degrees F. Fry the tortillas one at a time for 30 to 45 seconds per side until crisp and lightly golden.
5. Drain the fried tortillas on paper towels and sprinkle lightly with the fine salt while still hot so it sticks.
6. Spread a generous layer of the warm bean mixture over each crispy tortilla, dividing it evenly.
7. Top with the shredded cheese, crumbled chorizo if using, chopped onion, and cilantro, and finish with a squeeze of lime.
8. Serve immediately while the tortillas are still crisp and the cheese is just beginning to melt.

Cook’s Notes

• Slightly stale or day-old corn tortillas fry up crispier and absorb less oil than fresh ones.
• The bean topping can be made up to 2 days ahead; reheat with a splash of water and mash again to loosen.
• For the most authentic Honduran flavor, look for queso fresco seco (dry, salty farmer cheese) at a Latin market.
• Drain the beans very well before mashing, or the topping will slide off the tortilla.
• Serve with a small bowl of curtido (pickled cabbage slaw) for a classic Honduran accompaniment.

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