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Grands!® Bean Gorditas

Cornmeal adds a delightful touch to these gorditas that are ready to eat in 30 minutes!

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  • prep time 15 min
  • total time 30 min
  • ingredients 5
  • servings 8
 

Ingredients

1
can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits
3
tablespoons cornmeal
1
can (16 oz) Old El Paso® refried beans
2
cups shredded Mexican cheese blend (8 oz)
1
cup shredded lettuce

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Press each biscuit into 5 1/2-inch round. Coat both sides of each with cornmeal; place on ungreased cookie sheet.
  • 2 Bake at 375°F 11 to 13 minutes or until bottoms are golden brown. Meanwhile, place beans in medium microwavable bowl. Cover; microwave on High 1 to 2 minutes or until hot.
  • 3 Spread about 1/4 cup beans and 1/4 cup cheese on each round. Bake about 2 minutes longer or until cheese is melted. Top each with lettuce; fold in half.
  • 1 Press each biscuit into 5 1/2-inch round. Coat both sides of each with cornmeal; place on ungreased cookie sheet.
  • 2 Bake at 375°F 11 to 13 minutes or until bottoms are golden brown. Meanwhile, place beans in medium microwavable bowl. Cover; microwave on High 1 to 2 minutes or until hot.
  • 3 Spread about 1/4 cup beans and 1/4 cup cheese on each round. Bake about 2 minutes longer or until cheese is melted. Top each with lettuce; fold in half.

EXPERT TIPS

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Expert Tips

If desired, serve with salsa and sour cream.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
7g,
7%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
30mg
30%;
Sodium
1030mg
1030%;
Total Carbohydrate
36g
36%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
20%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.