Vegan Bean Gorditas

Instructions

1. In a bowl stir together masa harina, salt, and 1½ to 2 cups water to make a dough that holds together but is not sticky. Shape dough into twelve 2-inch balls. Cut a gallon-size resealable plastic freezer bag along the seams. For each gordita, place a dough ball between the two plastic bag pieces. Using a rolling pin, roll dough ball to a 4½- to 5-inch circle. (Keep remaining dough balls covered.)
2. Meanwhile, heat a large cast-iron griddle over medium-high. Carefully peel the top plastic piece away from dough. Use bottom plastic piece to flip the round onto the palm of one hand. Carefully peel the plastic away from the round and invert the round onto the griddle. Cook 1 to 2 minutes per side or until brown spots appear. Transfer gordita to a tray lined with a clean cotton towel. Repeat with remaining dough balls.
3. Drain beans, reserving 2 tablespoons liquid. In a small saucepan combine drained beans and reserved liquid; heat through over medium. Arrange lettuce and radishes on plates. Add gorditas to plates and top with beans, cilantro, and red onion. Serve with lime wedges.