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Lorenza

Lorenza Ávila

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Vegan Black Bean Gorditas

30 min
20 min
Easy
30
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If you are looking for vegan food recipes, these Vegan Black Bean Gorditas are the solution. The gorditas are a Mexican appetizer, usually made of fried pork rinds. This time we took on the task of making a much healthier version, since they are made with an easy dough cooked in a comal and stuffed with a stew of beans with zucchini, corn and chili, practically a vegan version, ideal for a No-Meant Monday.

Don't miss out trying these delicious Vegan Gorditas, a Mexican appetizer that is common to find in market stands. Remember that to have a perfect gorditas, it isn't necessary to over mix the dough, since you would activate the gluten of the flour and it would make the dough very elastic, it will contract very easily and will be difficult to shape them.
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Ingredients

6 servings
  • 2 cups of flour for the dough
  • 1 teaspoonful of Salt for the dough
  • 1 teaspoonful of baking powder for the dough
  • 100 grams of vegetable shortening for the dough
  • 1/2 Cup of Water for the dough
  • 2 spoonfuls of oil
  • 1/4 of Cup of onion finely chopped
  • 1 teaspoonful of garlic finely chopped
  • 1/2 Cup of pumpkin in cubes
  • 1/2 Cup of corn kernels yellow
  • 1/2 Cup of tomato in cubes
  • 1 piece of serrano pepper finely chopped
  • 1 Cup of pinto beans cooked, without broth
  • 1/4 of Cup of tomato puree
  • enough of Salt to season
  • enough of black pepper to season
  • 1/2 teaspoonful of cumin
  • enough of guacamole To accompany

    Preparation

    For the dough, in a bowl mix the flour with the salt, the baking powder, the butter and add the warm water little by little. Knead until it has a firm consistency and doesn't stick in your hands. Rest 10 minutes.
    On a floured surface, spread the dough to ½ cm thick and cut with a cookie cutter 5 to 7 cm (2-3 inches) in diameter. Cook them on a griddle over low heat about 7 minutes on each side or until they are cooked. Set aside.
    Heat the oil in a pan over medium heat and add the onion, add the garlic, zucchini, corn, tomato and chili, cook a few minutes. Add the beans, the tomato puree, cook 5 minutes or until the liquid is reduced and season with salt, pepper and cumin. Remove from the fire.
    With a knife cut the gorditas in half without reaching the other end, fill with the stew of beans and serve with guacamole.

    PRESENTATION

    Accompany with guacamole and fresh water.

    TIPS

    When you fill the gorditas, try not to put the liquid in the filling to prevent them from soaking. I recommend filling them right before consuming.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    493
    kcal
    25%
    Carbohydrates
    78.0
    g
    26%
    Proteins
    16.0
    g
    32%
    Lipids
    16.3
    g
    25%
    Fiber
    13.8
    g
    28%
    Sugar
    3.1
    g
    3.4%
    Cholesterol
    9.0
    mg
    3.0%
    Esha
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