Vegetarian Cheesy Gordita Crunch
Get ready to elevate your taco night with this irresistible Vegetarian Cheesy Gordita Crunch recipe! Featuring a perfect blend of flavors and textures, this dish swaps the traditional meat filling for a savory, seasoned black bean and veggie mixture that’s sautéed to perfection. Stuffed inside a crispy corn taco shell, which is lovingly wrapped in a soft, cheesy gordita flatbread, each bite offers a delightful crunch followed by melty cheddar goodness. Topped with fresh shredded lettuce, juicy diced tomatoes, creamy sour cream, and zesty salsa, this vegetarian twist on a fan-favorite delivers bold flavor and satisfying comfort in every mouthful. Ready in just 35 minutes, it’s the ideal crowd-pleaser for weeknight dinners or casual gatherings! Keywords: Vegetarian Cheesy Gordita Crunch, homemade gordita recipe, vegetarian taco recipe, cheesy taco, quick dinner ideas, taco night recipes.
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 medium Onion, diced
- 1 medium Bell pepper, diced
- 1 can (15 oz) Black beans, drained and rinsed
- 2 tablespoons Taco seasoning
- 4 Soft flatbreads or Gordita shells
- 4 Corn taco shells
- 2 cups Shredded cheddar cheese
- 2 cups Lettuce, shredded
- 1 large Tomato, diced
- 1 cup Sour cream
- 1 cup Salsa
Instructions
Heat the vegetable oil in a medium skillet over medium heat.
Add the diced onion and bell pepper to the skillet. Sauté for about 5 minutes or until the vegetables are softened.
Stir in the black beans and taco seasoning, mixing well to coat the vegetables and beans evenly. Cook for an additional 5 minutes, stirring occasionally. Remove from heat.
Preheat the oven to 350°F (175°C).
Place the flatbreads or gordita shells on a baking sheet. Divide the shredded cheddar cheese equally among the flatbreads or gordita shells.
Bake in the preheated oven for about 5 minutes, or until the cheese is melted and bubbly.
Carefully remove the flatbreads from the oven and place a corn taco shell inside each melted cheese flatbread. Gently fold the edges to enclose the corn shell.
Fill each taco shell with a portion of the cooked black bean mixture.
Top each filled taco with shredded lettuce, diced tomato, a dollop of sour cream, and a spoonful of salsa.
Serve the vegetarian cheesy gordita crunch warm, and enjoy the combination of textures and flavors.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 11.4 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 735 mg | 16% | |
*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.
