| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 340 | 12g | 2g | 54g |
| sugars | fibre | protein | salt |
| 6g | 12g | 9g | 0.38g |
Why I Love Mexican Vegan Gorditas with Squash and Refried Beans in Tomato Sauce
I have to admit, these Vegan Gorditas with Squash and Refried Beans in Tomato Sauce have quickly found a special place in my heart and my kitchen. This recipe is an explorative departure from my culinary comfort zone, normally brimming with the fresh, salty delights one might find at a coastal Maine Lobster Shack (source). But exploring new cuisines is what keeps cooking intriguing.
A Comforting Culinary Journey
Over the years, I’ve come to appreciate the vibrant colors, intricate flavors, and soul-warming comfort of Mexican cuisine. My love for these Vegan Gorditas was born out of the desire to adopt richer, more diverse flavors into my own cooking routines. With hearty butternut squash, refried beans, and a lusciously spiced tomato sauce at its core, this dish is an impeccable blend of comfort and nutrition.
Taking Inspiration from the Pros
While no singular chef influenced this recipe, I’d be remiss not to mention the brilliant Mexican Chef, Gastón Acurio, whose passionate writings about plant-based versions of traditional dishes sparked a chain of culinary experimentation in my kitchen. Experimenting with refried beans in place traditional proteins gave me a newfound appreciation for vegan alternatives.
And while I won’t lie and say my daughters, Erin and Samantha, were immediately convinced, they’ve now grown surprisingly fond of these gorditas. There’s truly something magical about witnessing that transformation—seeing a recipe shift from a culinary adventure into a beloved family staple. Each time we dig into a platter of these: hot off the griddle, vibrant with salsa, and speckled with cool and creamy avocado, it feels as if we’re comfortably tucked into our Portland home, whilst at the same time adventuring across a lively Mexican market. And in essence, isn’t that what good food is supposed to do – transport you to different places and evoke a melange of beautiful experiences?
Next time you’re in the mood for a comforting yet healthy meal, why not delve into these Vegan Gorditas with Squash and Refried Beans in Tomato Sauce? A robust blend of flavors and convenience at your fingertips – these will surely not disappoint. The taste of that delicately crisp masa harina, coupled with the richness of refried beans and the zesty bite of lime – it reminds us that sometimes, detours from what we know and love can lead to delightful new dishes that feel just like home.
What You’ll Need
- 2 cups of masa harina
- 1 1/2 cups of warm water
- 1 tablespoon olive oil
- 1 cup of onion, chopped
- 2 cloves of garlic, minced
- 2 cups of butternut squash, diced
- 1 can of refried beans (15 oz)
- 1 can of diced tomatoes (14.5 oz)
- 1 tablespoon of ground cumin
- 1 tablespoon of chili powder
- Salt to taste
- Freshly ground pepper to taste
- 1/2 cup of fresh cilantro, chopped
- 1 lime, cut into wedges
- 2 avocados, diced for optional garnish
Method
Step One
Combine the masa harina with warm water and knead until a dough forms. If the dough is too dry, add more water a tablespoon at a time. Once the dough is ready, divide it into 8 equal portions and shape each portion into a ball. Flatten each ball into a disc and set them aside.
Step Two
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped onions and minced garlic. Cook for about 2-3 minutes or until the onions are translucent.
Step Three
Add the diced butternut squash to the skillet and continue cooking for about 10 minutes, stirring occasionally, until the squash is softened. If needed, you can cover the skillet to help speed up the cooking process.
Step Four
Add the refried beans, diced tomatoes, ground cumin, and chili powder to the skillet. Season with salt and freshly ground pepper to taste. Stir well to combine all the ingredients and continue cooking for another 5-7 minutes.
Step Five
While the filling is cooking, heat a griddle or non-stick skillet over medium-high heat. Cook the gorditas on the griddle for about 2-3 minutes per side or until they are golden and have puffy pockets. Keep them warm while the filling continues to cook.
Step Six
Once the filling is done, cut a slit in each gordita and stuff with the squash and bean mixture. Top with fresh cilantro, a squeeze of lime juice, and diced avocado if desired. Serve while still warm and enjoy!
