Vegan Bean Gorditas
Crispy on the outside and with a creamy and flavorful stuffing on the inside, these began bean gorditas are the best meatless option ever! This vegan-friendly twist on this classic Mexican antojito is prepared with vegetable shortening, masa dough, beans, tomato, zucchini, serrano chile, and corn kernels, resulting in a unique and ever-so-tasty dish beyond compare.
Reviewed by
3
|
1 comentarios
0
Favorites
Collections
Menu planner
Shopping list
Ingredients
6
Portions
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
Preparation
30 mins
20 mins
Easy
  • For the gorditas: In a bowl, mix flour, salt, baking powder, and vegetable shortening. Add lukewarm water little by little. Knead until a firm masa dough that does not stick to your hands is formed. Let rest for 10 minutes.
  • On a floured surface, roll out masa dough to 0.1-inch thickness and with a cookie cutter cut into discs of about 1.9 to 2.7 inches in diameter. On a griddle, cook masa dough discs over low heat for about 7 minutes on each side or until cooked through. Set aside.
  • In a skillet over medium heat, heat oil and sweat onion. Add garlic, zucchini, corn kernels, tomatoes, and chile and cook for some minutes. Add beans and tomato purée and cook for 5 minutes or until liquid is reduced. Season with salt, pepper, and cumin. Remove from heat.
  • Using a knife, cut gorditas open along the edge without cutting all the way through and stuff with bean mixture. Serve vegan bean gorditas with guacamole.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?