| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 264 | 6.6g | 1.7g | 44g |
| sugars | fibre | protein | salt |
| 3.3g | 7.5g | 8g | 0.76g |
Why I Love Mexican Vegan Zucchini and Refried Beans Gorditas
I’ve always been a lover of the sea, and my heart belongs to the Atlantic coast, from where I’ve drawn much of my culinary inspiration. Yet, my adventurous spirit does lead me astray from time to time. One such culinary journey took me far from the salty breezes of New England, all the way to the vibrant flavors of Mexico. Here, I fell in love with an authentic dish that hits all the right notes – the Vegan Zucchini and Refried Beans Gorditas.
Why Mexican Cuisine?
As someone who was raised in a seafood-centric environment, you might be asking – why would I venture into Mexican cuisine? The answer lies in the robust flavors and intricate textures that make Mexican food inherently comforting and versatile. Spices like cumin and chili powder, when combined with vegetables and beans, create a delightful symphony of flavors that can turn any dish from simple to spectacular.
Inspiration Behind the Recipe
My journey into making the Vegan Zucchini and Refried Beans Gorditas has been influenced by none other than Chef Pati Jinich, an award-winning Mexican chef known for her plant-based recipes that don’t compromise on taste nor texture. Although I haven’t met her personally, her culinary approach has inspired me to experiment with bold flavors and I am excited to bring my take on a classic Mexican dish.
What I find brilliant about this recipe is its relatability to dishes I’ve encountered back home. The zucchini brings back fat summer squashes that we’d grill at barbeques, teasing out their sweetness. The refried beans remind me of comforting bowls of baked beans we’d have with cornbread during cold winter nights.
Pairing and Compatibility
The delicious Vegan Zucchini and Refried Beans Gorditas pair beautifully with a refreshing guacamole dip, or a tangy Pico de Gallo. Additionally, a side of Mexican rice or zesty salsa verde can further elevate your culinary experience.
In essence, this recipe embraces the idea of diversifying one’s culinary repertoire while staying true to personal preferences. I believe food should allow us to experience different cultures, flavors, and encompass our love for exploration and creativity.
What You’ll Need
- 3 medium zucchinis
- 1 tablespoon of olive oil
- 1 cup of diced onions
- 2 cloves of garlic, minced
- 2 cups of vegan refried beans
- 2-3 serrano or jalapeno peppers, finely chopped (optional)
- 1 teaspoon of cumin
- 1/2 teaspoon of chili powder
- Salt and pepper to taste
- 3 cups of masa harina (corn dough)
- 2 1/2 cups of warm water
- Vegetable oil for frying
- Freshly chopped cilantro for garnish
- Salsa, avocado, and vegan sour cream for serving (optional)
Method
Step One
Begin by preparing the zucchini. Wash, trim, and grate the zucchinis. Then, set them aside.
Step Two
Heat the olive oil in a large pan over medium heat. Once hot, add the diced onions and sauté until they begin to soften, around 5-7 minutes.
Step Three
Add the minced garlic and the optional chopped serrano or jalapeno peppers to the onions and sauté for another minute or so.
Step Four
Add the vegan refried beans to the pan along with the cumin, chili powder, salt and pepper. Stir everything together and continue to cook for another 5 minutes.
Step Five
Mix the grated zucchini into the refried beans. Once everything is evenly mixed, remove the pan from heat and set it aside.
Step Six
In a large bowl, mix together the masa harina and warm water. The dough should be soft and not stick to your hands. If it’s too sticky, add more masa harina. If it’s too dry, add more warm water.
Step Seven
Divide the masa dough into small balls, about the size of two tablespoons for each. Flatten each ball into a disc shape, and fill with the zucchini and refried beans mixture. Fold the dough back over the filling and seal the edges.
Step Eight
Heat vegetable oil in a deep fryer or large, deep pan to about 375°F (190°C). Add the filled gorditas and fry until they are crispy and golden brown on both sides.
Step Nine
Drain the fried gorditas on a paper towel-lined tray to remove any excess oil. Garnish with freshly chopped cilantro before serving.
Step Ten
Enjoy your vegan zucchini and refried beans gorditas as is, or with optional servings of salsa, avocado, or vegan sour cream. Enjoy!
