Spicy Gorditas with Pinto Beans and Salsa Verde

By , Test Kitchen Director · 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 recipe (vegetarian), ready in about 40 minutes, pairs masa harina, warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
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Ingredients

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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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep masa harina from drying out.

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.

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