Bean & cheese gorditas
These simple bean and cheese gorditas are filled with black beans, cheese, guacamole, and a zesty lime sour cream. In addition to being tasty, these bean and cheese gorditas are vegetarian, egg free, nut free, & gluten free.
Servings: 4 people
Ingredients
- 15 oz black beans (one standard sized can)
- 2 cups sharp cheddar
Masa dough
- 2 heaping cups masa harina
- 2 cup warm water
- 1/2 tsp salt
Guacamole
- 2 small avocados
- 1/2 tomato
- 1 tbsp diced red onion
- 1 tsp lime
- 1/2 tsp black pepper
Lime sour cream
- 1/2 cup sour cream
- 2 tbsp heavy cream
- 2 tsp lime
Instructions
Lime sour cream
- Mix all of the ingredients for the lime sour cream in a small bowl. Cover the lime sour cream together and refrigerate until you are ready to serve your gorditas.
Easy guacamole
- Chop your red onion and tomato then mash your avocado with a fork. Mix all of the ingredients for the guacamole together then cover the guacamole with saran wrap and put it in the refrigerator until you are ready to serve your gorditas.
Bean & cheese gorditas
- Mix all of the ingredients for the gordita dough. The dough should be wet enough that it sticks together in a ball without crumbling but dry enough that it does not stick to your hands when you try to shape it.If your dough is wet and sticky add more masa harina 1 tbsp at a time until it is more workable. If your dough is dry and crumbly add water 1/2 tbsp at a time until it comes together.
- Prepare an area to flatten your dough balls. If you have a tortilla press you can use your tortilla press to flatten your dough balls. If you do not have a tortilla press then you can put a cutting board on top of the dough balls and gently press down on them.You should line your cutting board or tortilla press with a non-stick material before flattening your dough balls. I recommend cutting a slit down the side of a gallon sized ziplock bag so that it has a large flap that is easy to open and putting the dough balls inside the ziplock bag when you flatten them. If you do not have a gallon sized bag you can press your dough balls between two sheets of saran wrap.
- Seperate the gordita dough into balls that are 1 1/2 - 2 inches in diameter. Flatten the dough balls into patties that are between 1/2 cm and 1 cm thick.Gorditas should be around twice the thickness of corn tortillas.
- Heat a large flat pan, skillet, or comal over medium high heat. Transfer a batch of the gorditas to the pan then cook them for 15 - 20 seconds then flip them. Continue to cook them until they lightly brown on both sides. If your pan is hot then the gorditas should only need a few minutes to cook. It is important to flip the gorditas early on to help the air pocket form. You want to cook each side of the gordita to seal it up so that the air gets trapped inside the pocket rather than escaping through the uncooked dough.
- Give the gorditas a few minutes to cool then use a knife to cut a slit in the gorditas so that you can stuff toppings in them. The gorditas should have puffed up during cooking. It is easiest to cut the gorditas within a few minutes after cooking so they still have a puffed up warm air pocket.
- Stuff the gorditas with beans and cheese then heat them over low to medium low heat on the pan until the cheese melts. Add sour cream and guacamole to the gorditas and serve.