Gorditas de Frijol
Gorditas de Frijol are thick, hand-formed corn masa pockets from Mexico, traditionally filled with a savory bean paste and often pan-fried or griddled until golden. The simple dough typically contains masa harina, water, and a pinch of salt, while the filling is most commonly refried pinto or black beans, sometimes seasoned with onion or spices.
🍽️ Nutrition at a glance
This dish is primarily a source of complex carbohydrates from the corn masa and plant-based protein and fiber from the bean filling. A single, medium-sized gordita (roughly 100-120 grams) generally provides around 200-250 calories, with the beans offering key nutrients like iron and folate.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 14 g |
| Carbs | 55 g |
| Fat | 12 g |
| Fiber | 9 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Iron | 3.5 mg |
| Potassium | 420 mg |
| Magnesium | 65 mg |
| Phosphorus | 180 mg |
| Folate | 120 µg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 2.5 mg |
| Zinc | 2.0 mg |
Per 2 pieces (approx. 180 g) · estimated, varies by recipe
💡 What's interesting
Gorditas de Frijol represent a classic example of Mexico's 'antojitos' (street food or snacks), showcasing the foundational culinary partnership of corn and beans that has sustained Mesoamerican cultures for millennia. Nutritionally, the combination of corn and beans creates a complementary protein profile, making it a satisfying and historically important plant-based meal.
