Food 
VEGAN GORDITAS
Equipment
- Large
bowl - Cast iron skillet or griddle
- Tongs
- Knife
Ingredients
For the gorditas:
- 2 cups masa harina
- 1 tsp. salt
- 1 1/4 cups warm water
For the filling:
- 1 tbsp. olive oil
- 1/2 onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 tsp. chili powder
- Salt and pepper to taste
- 1 can black beans drained and rinsed
- 1 cup frozen corn
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
For serving:
- Vegan sour cream or salsa
Instructions
- In a large bowl, whisk together the masa harina and salt.
- Gradually add the warm water, stirring until a dough forms.
- Knead the dough for 2-3 minutes, until smooth.
- Divide the dough into 6 equal pieces and roll each piece into a ball.
- Flatten each ball into a disk, about 1/4-inch thick.
- Heat a
cast iron skillet or griddle over medium-high heat. - Cook the gorditas for 2-3 minutes on each side, until lightly browned and cooked through.
- In a large skillet, heat the olive oil over medium heat.
- Add the onion, red bell pepper, and garlic. Cook for 3-4 minutes, until the vegetables are softened.
- Add the cumin, smoked paprika, chili powder, salt, and pepper to the skillet and stir to combine.
- Add the black beans and corn to the skillet and cook for an additional 2-3 minutes, until the filling is heated through.
- Remove the skillet from heat and stir in the cilantro and lime juice.
- Use a
knife to cut a slit in the side of each gordita, creating a pocket. - Spoon about 1/4 cup of filling into each gordita pocket.
- Serve with vegan sour cream or salsa, if desired.
Notes
NUTRITIONAL FACTS:
Calories: 220 | Total Fat: 4g | Total Carbohydrates: 43g | Dietary Fiber: 7g | Protein: 6g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
