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Mexican gorditas are the perfect vegetarian dinner entree. Top these homemade gorditas with cabbage and salsa for a meal that's reminiscent of a south-of-the-border pizza.

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Ingredients

Directions

  • In a large bowl combine masa harina, flour, baking powder, and salt. Gradually add the hot water, stirring until mixture forms a soft dough. Stir in cheese.

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  • Divide masa mixture into 12 portions. On a lightly floured surface use your hands to pat each portion into a 2-1/2-inch round. As you work, keep dough and formed gorditas covered with clean kitchen towels or plastic wrap to keep them from drying out.

  • Pour oil into a heavy medium saucepan to a depth of 1-1/2 inches. Heat oil over medium heat until its temperature reaches 350°F. Fry gorditas, three or four at a time, in hot oil about 2 minutes each or until crisp and golden brown. Drain on paper towels. Using a serrated knife, split hot gorditas horizontally to partly open.

  • In a medium bowl combine black beans, chile pepper, and garlic; use a fork to slightly mash bean mixture. Spoon bean mixture into gorditas; spoon in cabbage and salsa. Serve with lime wedges.

Nutrition Facts

264 calories; 16 g total fat; 2 g saturated fat; 4 g polyunsaturated fat; 9 g monounsaturated fat; 6 mg cholesterol; 475 mg sodium. 210 mg potassium; 27 g carbohydrates; 4 g fiber; 1 g sugar; 6 g protein; 0 g trans fatty acid; 49 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 121 mg calcium; 1 mg iron;

Reviews

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