Vegan Gorditas

• Vegan
• Gluten free

• Produce

  • 2 Avocados
  • 3 cups Beans, cooked
  • 2 cups Cabbage or lettuce
  • 1/2 cup Cilantro, fresh
  • 1 Jalapeno pepper
  • 1/2 Lime, Juice of
  • 3 Tomatoes, medium
  • 1/2 White onion

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Chili powder
  • 2 cups Cornmeal, yellow
  • 2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Oil
  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 2 1/2 cups Water

Found on cilantroandcitronella.com

Description

Ingredients

• 3-4 medium tomatoes, seeded and diced
• Half a white onion, diced
• 1/2 cup fresh cilantro, roughly chopped
• Diced jalapeño pepper, to taste
• The juice of half a lime, or more to taste
• 1/2 teaspoon salt
• 2 cups yellow cornmeal (I used P.A.N. brand)
• 2 1/2 cups water
• 1/4 cup olive oil
• 1 teaspoon baking powder
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 cup of oil for frying
• 3 cups cooked beans (from 1 cup dried or two 15-oz cans) variety of your choice
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 2 cups shredded cabbage or lettuce
• 2 avocados, sliced
• Your choice of sauce: salsa, guacamole, sriracha mayonnaise, etc. (optional)

Directions

• Combine all the ingredients for the pico de gallo in a bowl and put it in the fridge while you prepare the gorditas.
• In a bowl combine the water, oil, chili powder, salt and baking powder. Slowly add in the cornmeal, stirring constantly, until combined. Set aside for 2 minutes to get out any lumps.
• Heat the oil in a small pan over medium-high heat.
• Take a handful of the dough and form it into a disk about 10 – 12 cm (4 – 4.7 inches) in diameter and 2.5 cm (1 inch) in thickness. I found it easier to do this on a piece of plastic wrap on the counter rather than in my hand. You can then simply pick up the plastic wrap, flip the dough into your hand and gently place it into the oil. Fry until golden brown, carefully flipping once. Remove to a paper towel-lined plate to drain. Continue with the remaining dough.
• Once the corn cakes have drained, use the tip of a knife to split them open. Leave one side attached so that you have a pocket. Season the beans with cumin, chili powder and salt. Stuff the corn pockets with the beans, cabbage or lettuce, pico de gallo, avocado and sauce of your choosing.