This recipe for my favorite vegan gorditas is yet another example of why delicious Mexican foods can easily be added to this healthy eating style.

Total Time: 35 minutes
Prep time: 23 minutes
Cook Time: 12 minutes
Level: Easy
Serves: 3

Ingredients

Filling

  • 2 cups cooked sweet potatoes, cut into cubes
  • 1/8 cup unsweetened almond milk
  • 1/4 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • Fresh ground black pepper
  • Juice of 1/2 lime

Gordita Shell

  • 2 cups instant corn masa flour (recommended brand Maseca®)
  • 5 cups water

Salsa Topping

  • 1 cup grape tomatoes
  • 2 T. red onion diced
  • 1 T. chopped cilantro
  • Juice of 1/2  lime
  • 1/4 minced jalapeno, seeds removed
  • Salt and pepper to taste

Directions

Salsa Topping

  1. Mix all ingredients in bowl until combined. Let sit while making shells.

Filling

  1. Blend first six ingredients in food processor until smooth and creamy, the consistency of mashed potatoes. Set aside.

Gordita Shells

  1. Mix flour with water until a soft dough forms. Mix with hands, wetting hands with additional water if mixture is too dry.  Dough should feel soft and pliable when ready. Make small balls by hand and flatten to form small circular patties, about the size of a burger. Heat each patty on a non-stick skillet on medium heat.  No oil is necessary. Cook for four minutes on each side, then return to the first side and cook for another four minutes. Cut a slit half way on the side of each gordita and fill with sweet potato mixture. Serve immediately. Top with generously with fresh salsa.

Enjoy our Sweet Potato Gorditas with Fresh Salsa, let us know what you think