Vegetarian Bean Gorditas

Name: Vegetarian Bean Gorditas
Prep time: 50 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 cups flour, for the dough; 1 teaspoon salt, for the dough; 1 teaspoon baking powder, for the dough; 100 grams vegetable shortening, for the dough; 1/2 cups water, for the dough; 2 tablespoons vegetable oil; 1/4 cups onion, finely chopped; 1 teaspoon garlic, finely chopped; 1/2 cups zucchini, in cubes; 1/2 cups yellow corn kernels; 1/2 cups tomato, in cubes; 1 serrano chile, finely chopped; 1 cup pinto beans, cooked, without broth; 1/4 cups tomato purée; salt, to season; pepper, to season; 1/2 teaspoons cumin; guacamole, to accompany

Lorenza Ávila

If you are looking for vegan food recipes, these Vegetarian Bean Gorditas are the solution. Gorditas are a Mexican snack, usually made with pressed pork cracklings. This time we set out to make a much healthier version, as they are made with an easy dough cooked on a griddle and filled with a stew of beans with zucchini, corn, and chili, practically a vegan version, ideal for a meatless Monday.

Don’t miss out on eating these delicious Vegan Gorditas, a Mexican snack commonly found at market stalls. Remember that to have perfect gorditas, it’s not necessary to over-knead the dough, as that would activate the gluten in the flour and cause the dough to become too elastic, making it contract easily and difficult to shape.

Reviewed by Editorial Team of Kiwilimón

Published: 20-09-2018

Preparation

30 mins

20 mins

Low

For the dough, in a bowl mix the flour with the salt, baking powder, lard, and gradually add the warm water. Knead until you have a firm consistency that doesn’t stick to your hands. Let it rest for 10 minutes. On a floured surface, roll out the dough to ½ cm thick and cut with a cookie cutter 5 to 7 cm in diameter. Cook them on a griddle over low heat for about 7 minutes on each side or until cooked. Set aside. Heat the oil in a pan over medium heat and sauté the onion, add the garlic, zucchini, corn, tomato, and chili, cook for a few minutes. Add the beans, tomato puree, cook for 5 minutes or until the liquid reduces and season with salt, pepper, and cumin. Remove from heat. With the help of a knife, cut the gorditas in half without going all the way through, fill with the bean stew and serve with guacamole.