Vegan Corn Gorditas
Discover the irresistible charm of Vegan Corn Gorditas, a Mexican-inspired dish that perfectly balances hearty flavors and fresh, plant-based ingredients. Crafted from a simple masa harina dough, these golden, skillet-toasted gorditas are filled with a zesty black bean mixture infused with chili, garlic, and onion powder for a smoky kick. The gorditas are then topped with a vibrant avocado salsa made with lime juice, fresh cilantro, juicy tomato, and creamy avocado, adding a burst of freshness to every bite. Ready in just under an hour, this gluten-free and dairy-free recipe is ideal for a quick weeknight dinner or a festive gathering. Elevate your next meal with these customizable, handheld delights that are as fun to make as they are to eat!
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Recipe Information
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
- to taste salt and pepper
Instructions
In a large bowl, mix together the masa harina, baking powder, and salt.
Gradually add warm water to the masa harina mixture, stirring continuously until a soft dough forms.
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.
Divide the dough into 8 equal balls and flatten each into a disk about 1/4 inch thick.
In a large skillet, heat vegetable oil over medium heat.
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.
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.
Mash the beans slightly with the back of a fork, leaving some whole for texture.
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.
To serve, split each gordita halfway open and fill with the warm black beans mixture.
Top with the avocado salsa and serve immediately.
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 2.1 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
