Spicy Gorditas with Pinto Beans and Salsa Verde

By · Reviewed by AislePrompt Editorial · ·

Hand-formed corn gorditas filled with creamy pinto beans and topped with zesty homemade salsa verde for a flavorful Mexican street food experience. This mexican-inspired street food (vegetarian) ready in about 40 minutes blends masa harina, warm water, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a large bowl, mix 2 cups masa harina with 1 tsp salt. Gradually add 1 1/4 cups warm water, stirring until a soft dough forms. Knead for 2 minutes until smooth and pliable. Cover with a damp cloth.
  2. Step 2: To prepare salsa verde, boil 6 medium husked tomatillos and 1/2 medium quartered white onion in water for 10 minutes until softened. Drain and transfer to a blender along with 1 small seeded jalapeño, 1 garlic clove, 1/4 cup cilantro leaves, and 1 tbsp lime juice. Blend until smooth. Season with salt to taste.
  3. Step 3: Heat a skillet over medium heat and add 1/4 cup vegetable oil. Form dough into 8 small balls, then flatten each into 4-inch discs. Cook each gordita for 2-3 minutes per side until golden and puffed. Transfer to paper towels to drain.
  4. Step 4: In a saucepan, heat 1 can (15 oz) drained pinto beans with 1/2 tsp cumin powder and salt to taste over medium heat until warmed through.
  5. Step 5: Slice gorditas horizontally to create pockets. Stuff each with warm pinto beans and top generously with fresh salsa verde before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Spicy Gorditas with Pinto Beans and Salsa Verde take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spicy Gorditas with Pinto Beans and Salsa Verde?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spicy Gorditas with Pinto Beans and Salsa Verde?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Gorditas with Pinto Beans and Salsa Verde for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spicy Gorditas with Pinto Beans and Salsa Verde vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes