This comforting Mexican fast food dish is hearty and filling. The light and spicy salsa gives it a fresh twist and it is surprisingly easy to make, as well as being gluten-free. The fillings can be prepared in advance, leaving you to get on with the cooking.

Serves: 4-6


For the Pico de Gallo salsa:

  • 3-4 medium tomatoes, seeded and dicedMexican Gorditas with a Pico de Gallo salsa 1
  • Half red onion, diced
  • Handful coriander, roughly chopped
  • 1 green chilli, diced
  • 1 tsp cumin
  • 1 tsp olive oil
  • Juice ½ lime • 1/2 teaspoon salt

For the Gordita:

  • 160g (1 cup) polenta
  • 140g (1 cup) rice flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • Pinch of salt
  • 1 tsp xanthan gum
  • ½ tsp chilli powder
  • ½ tsp smoked paprika
  • 350ml (1½ cups) water
  • 60ml (1/4 cup) olive oil
  • Additional oil for shallow frying

For the filling:

  • 1 x 400g tin black beans, drained and rinsed
  • 1 clove garlic, crushed
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder
  • Pinch of salt
  • 200g (2 cups) shredded iceberg lettuce
  • 1- 2 avocados, sliced


  1. Combine all the ingredients for the Pico de Gallo in a bowl, taste and adjust seasoning accordingly. Refrigerate while you prepare the gorditas.
  2. In a bowl, combine the dry ingredients for the gorditas. Add the oil and some of the water and whisk to combine. Gradually keep adding the water — you may not need it all — until a soft dough is formed. It should be soft and slightly sticky, but no so sticky that you cannot handle it.
  3. Heat a little oil in a small pan over medium-high heat.
  4. With well-floured hands, take a large spoon of the dough and form it into an oval or disk around 2.5 cm (1 inch) in thickness. Gently place it into the oil. Fry for a couple of minutes until golden, carefully flipping and repeat on the other side. Remove and drain on kitchen paper. Continue with the remaining dough.
  5. Whilst the gorditas are drained and cooling slightly make the filling.
  6. Season the beans with cumin, garlic, coriander, chilli powder and salt.
  7. Stuff the gorditas with the beans, lettuce, Pico de Gallo, avocado and sauce of your choosing, such as vegan mayonnaise or additional hot sauce if you like it extra spicy.

Per serving (388g) Calories: 501, Carbohydrates: 61.8g, Sugars: 4.8g, Fat: 25.2g, Saturates: 3.6g, Protein: 12.8g, Salt: 2.5g

Taken from August 2018 (issue 41) Vegan Life Magazine

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