Vegan Corn Gorditas
Discover the irresistible charm of Vegan Corn Gorditas, a plant-based twist on a classic Mexican favorite. These golden, pan-fried pockets are made from fresh masa harina dough, mixed with a touch of baking powder and salt for the perfect pillowy texture. Each gordita is filled with creamy, lightly seasoned black beans and topped with a vibrant avocado-tomato salsa infused with fresh lime and cilantro for a zesty finish. Ready in under an hour, this recipe is perfect for a quick yet satisfying meal. Serve these gorditas warm for a comforting, customizable dish that’s naturally gluten-free, vegan, and bursting with authentic flavor. Perfect for weeknight dinners or casual gatherings, Vegan Corn Gorditas offer a wholesome, homemade way to explore Mexican-inspired cuisine!
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Ingredients
- 2 cups masa harina
- 1.5 cups warm water
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 2 tablespoons vegetable oil
- 1 15-ounce can canned black beans
- 1 medium avocado
- 1 medium lime
- 0.25 cup fresh cilantro
- 1 medium tomato
- 0.5 teaspoons chili powder
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- None to taste salt and pepper
Directions
Step 1
In a large bowl, mix together the masa harina, baking powder, and salt.
Step 2
Gradually add warm water to the masa harina mixture, stirring continuously until a soft dough forms.
Step 3
Knead the dough for about 2 minutes until smooth. If it feels too dry, add a bit more water; if too sticky, add a little more masa harina.
Step 4
Divide the dough into 8 equal balls and flatten each into a disk about 1/4 inch thick.
Step 5
In a large skillet, heat vegetable oil over medium heat.
Step 6
Cook each gordita in the skillet for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Step 7
In a saucepan over medium heat, combine the black beans, including their liquid, chili powder, garlic powder, onion powder, salt, and pepper to taste. Heat through for about 5-7 minutes.
Step 8
Mash the beans slightly with the back of a fork, leaving some whole for texture.
Step 9
Dice the avocado and tomato, and finely chop the cilantro. Squeeze the juice of the lime over the avocado and mix with the cilantro and tomato.
Step 10
To serve, split each gordita halfway open and fill with the warm black beans mixture.
Step 11
Top with the avocado salsa and serve immediately.
Nutrition Facts
| Serving size | (1406.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1353.0 |
| Total Fat 52.8g | 0% |
| Saturated Fat 7.8g | 0% |
| Polyunsaturated Fat 21.5g | |
| Cholesterol 0mg | 0% |
| Sodium 4775.5mg | 0% |
| Total Carbohydrate 187.7g | 0% |
| Dietary Fiber 61.0g | 0% |
| Total Sugars 14.7g | |
| Protein 48.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 387.3mg | 0% |
| Iron 17.2mg | 0% |
| Potassium 3141.2mg | 0% |
Source of Calories