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  • Prep-time: / Ready In:
  • Makes 12 gorditas

Tortilla-like gorditas make a sturdy, chewy base for saucy beans. The masa harina patties, which are traditionally stuffed with filling and cut down the middle like a stuffed pita pocket, are served open-faced in this recipe. The tortillas can be made ahead of time (and even stored in the freezer) so you can have dinner on the table in no time. Top each gordita with tangy red onion, a sprinkling of cilantro, and a squeeze of lime to add bursts of refreshing flavor to this hearty Mexican-inspired dish. Serve with a side salad of crunchy lettuce and spicy radishes for a satisfying meal that will become a regular in your recipe rotation!

Tip: To make ahead, prepare gorditas as directed through Step 2. Cool completely. Transfer to an airtight container. Refrigerate up to 3 days or freeze up to 3 months. Reheat on a warm griddle before using.

Vegan Bean Gorditas on a black plate with lime wedges

Ingredients

  • 2 cups masa harina
  • ½ teaspoon sea salt
  • 2 cups Instant Pot O' Beans
  • 4 cups shredded lettuce
  • ½ cup thinly sliced radishes
  • ½ cup chopped fresh cilantro
  • ⅓ cup slivered red onion
  • Lime wedges

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.

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Kathy4 months ago
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Masa Harina is a type of cornflour you can find in the baking aisle next to corn meal or in the Mexican food aisle.

Diane5 months ago
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What is masa harina? How to make?

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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