| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 367 | 8g | 1g | 63g |
| sugars | fibre | protein | salt |
| 4g | 15g | 13g | 1.8g |
Why I Love Mexican Vegan Gorditas with Zucchini and Beans with Serrano Chili Sauce
Whenever I think of wholesome, flavorsome vegan goodness, the recipe for Vegan Gorditas with Zucchini and Beans with Serrano Chili Sauce comes instantly to mind. Inspired by the culinary artistry of renowned Mexican chef Rick Bayless, these gorditas offer a delicious harmony of textures and spices that never fail to impress.
The Crafting of a Gordita
The process of crafting these Vegan Gorditas with Zucchini and Beans with Serrano Chili Sauce is a culinary adventure in itself. Simplicity meets diversity in this recipe wherein ingredients like masa harina, humble black beans, fresh zucchini, and the fiery Serrano chili contribute to an experience that celebrates the authentic flavors of Mexico.
The recipe has often been a topic of delight in my cooking sessions with my daughters, Erin and Samantha. While it is a fair departure from the typical New England seafood that is my forte, the versatility and depth of these gorditas appeal to our collective taste buds.
Culinary Pairings
With this recipe at your disposal, the possibilities of culinary pairing are extensive. For instance, treat it as the star of a vegan meal, pairing it with a refreshing quinoa salad, or a simple avocado salsa. You could also complement these gorditas with a tangy Pico de Gallo, lending even more traditional Mexican flavors to your meal.
As the flavors of the zucchini and black beans meld harmoniously with the bold, spicy notes of the Serrano chili sauce, each bite brings you closer to the unique culinary heritage of Mexico. So, even though I hail from the East Coast, this recipe treats me to a vibrant, aromatic journey into the heart of Mexican cuisine each time. And yet, it still feels homey, comforting, and uniquely personal.
It never fails to create memories that are as spicy and heartwarming as the dish itself, inviting a sense of unity and shared delight around the dining table. And that, for me, is what truly makes this recipe priceless.
What You’ll Need
- For the gorditas:
- 1 1⁄2 cups masa harina (cornmeal)
- 1 cup warm water
- Salt to taste
- 1 tablespoon olive oil
- For the filling:
- 1 tablespoon olive oil
- 1 large zucchini, diced
- 1 can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- For the Serrano chili sauce:
- 5 Serrano chilies, stem end trimmed, halved lengthwise
- 2 cloves garlic
- 1 small bunch cilantro, roughly chopped
- Juice of 1 lime
- Salt to taste
- For serving:
- Fresh cilantro leaves
- Diced avocado
- Lime wedges
Method
Step One
To make the gorditas, combine the masa harina, warm water, salt, and olive oil in a bowl. Knead it until a dough is formed and let it rest for about 30 minutes.
Step Two
While the dough is resting, prepare the filling. Heat the olive oil in a pan over medium heat. Add the diced zucchini and sauté until it is slightly browned.
Step Three
Add the black beans, ground cumin, chili powder, and a pinch each of salt and pepper. Continue to cook for about 5 minutes until all ingredients are well combined and heated through.
Step Four
For the Serrano chili sauce, combine the Serrano chilies, garlic, cilantro, lime juice, and salt in a blender. Blend until smooth.
Step Five
Back to the gorditas, divide the dough into small balls (around 2 inches in diameter).
Step Six
Heat a frying pan over medium heat and drizzle a bit of olive oil. Flatten each dough ball into a disk and place them on the pan. Cook each side for about 3-5 minutes.
Step Seven
Once the gorditas are cooked, slice half way through the middle creating a pocket. Fill each gordita with the zucchini and beans mixture, drizzle with Serrano chili sauce. You can also add fresh cilantro leaves, diced avocado and a squeeze of lime juice for extra flavor.
