Bean Gorditas (Gorditas de Frijol)

Bean gorditas or “gorditas de frijol” are truly one of my favorite meatless Mexican meals to make for my family. I love making them to repurpose leftover refried beans. I make a pot of beans every week so I almost always have leftovers.

This recipe is versatile so you can make your own refried beans from scratch or you can make them from a can or even buy canned refried beans. Not only are they incredibly delicious, they’re also super inexpensive and they can feed a crowd! They’re also very fun to customize with your own toppings.

Why You’ll Love These Bean Gorditas

• Made with simple ingredients
• Crispy on the outside soft on the inside
• Great for busy weeknights
• Fun to customize
• Budget friendly recipe

Ingredients overview

Gorditas de frijol are made with basic pantry staples you most likely already have on hand if you cook Mexican food often.

• Maseca for tortillas – This instant corn masa flour gives the gorditas their classic corn flavor and soft interior. Make sure you get the one specifically made to make tortillas.
• All-purpose flour – A small amount of flour helps improve the texture of the dough and makes the gorditas much easier to work with.
• Salt – brings out the flavor.
• Hot water– Mixed into the dry ingredients to form a smooth dough. The dough should feel soft and moist. The water should be hot but cool enough to where you can still work with it.
• Oil – For frying the gorditas.
• Refried beans – These will be the filling for the gorditas.

How to Make Gorditas de Frijol

Combine the Maseca, flour and salt in large bowl and mix well. Slowly add the hot water while mixing with a clean hand. Mix until you get a smooth and moist dough. Then you’re going to cover the dough and let it rest for 25 minutes.

Next divide the dough into 8 equal sized balls. Use your hands to gently pat each ball into a patty that is about 3 times thicker than a tortilla.

Now that the dough is shaped, it’s time to go ahead and cook them. Heat up a skillet or griddle over medium heat. Cook the gorditas for 2 to 3 minutes per side until they are golden. Then transfer them to a plate.

In the same skillet add enough oil to cover the bottom. We’re not going to deep fry the gorditas so you don’t need to add too much oil. Once the oil is hot, Fry the gorditas two at a time or however many you can fit in the skillet for 1 minute per side until they puff up. Transfer the gorditas to a paper towel lined plate to drain.

Now it’s time to open and stuff the gorditas. Make sure you have your filling warm and ready to use. Using a serrated knife carefully cut each gordita open and stuff with your filling and any toppings you may desire.

Tips for the Best Bean Gorditas

• Don’t skip the resting time for the dough. Resting allows the dough to fully hydrate and makes the dough easier to work with.
• When shaping the dough balls into patties they should be about 3 times thicker than a tortilla.
• Make sure the oil is hot before frying. If it isn’t the gorditas will absorb too much oil.
• Let the gorditas cool for a few minutes before cutting open.
• Make sure the filling is already hot and ready to use.

You May Also Enjoy

• Chicharrones en salsa de frijol
• Mexican fideo soup with ground beef and potatoes
• Stuffed chilaquiles
• Mexican chicken salad