Vegan Bean Gorditas

Name: Vegan Bean Gorditas
Prep time: 50 min
Cook time: 20 min
Yield: 6
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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 Editorial Team of Kiwilimón

Published: 20-09-2018

Preparation

30 mins

20 mins

Low

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, percentage of daily values based on a 2,000 calorie diet.

Energy

216.3

kcal

10.82%

Carbohydrate, by difference

22.9

7.63%

Protein

3.4

6.8%

Total lipid (fat)

12.7

19.54%

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Vegan Bean Gorditas

Ingredients

Preparation

Nutritional information

Presentation

Tips

Vegan Bean Gorditas

Ingredients

Preparation

Nutritional information

Presentation

Tips

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