Crispy Gorditas with Beans & Rice
Fluffy corn masa cakes stuffed with refried beans, pan-fried until golden and crispy. Served with warm refried beans and Mexican rice for a complete weeknight dinner.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 12g
Ingredients
- 1.5 cups masa harina (corn flour)
- 1 cup warm water
- 1 can (15 oz) refried beans
- 1.5 cups cooked Mexican rice
- 3 tbsp neutral oil for frying
- ½ tsp salt
- 1 optional fresh cilantro and lime wedges
Instructions
- 1
Mix masa harina, warm water, and salt until you have a soft, pliable dough. Let rest 5 minutes.
- 2
Form a ball of dough about the size of a golf ball. Flatten it slightly, place 1 tbsp refried beans in the center, fold and seal.
- 3
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 4
Pan-fry gorditas 3–4 minutes per side until deep golden brown and crispy. Work in batches if needed.
- 5
Warm refried beans in a small pot and warm Mexican rice in the microwave or a separate pan, ~3 minutes.
- 6
Plate gorditas alongside warm beans and rice. Garnish with cilantro and lime wedges if desired.
Tools you’ll need
- 12-inch skillet
- small pot (for beans)
- microwave or medium saucepan (for rice)
- mixing bowl
- spatula
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