We eat black beans about once a week in my house. I make a large pot once every three weeks or so and freeze jars of black beans so they are always available for a no-prep, ridiculously inexpensive and super healthy meal. I make my beans with garlic, chile peppers and onions that are roasted in oil in a hot oven first and then blended into the beans as they cook. I add ancho chile powder, cumin, and kosher salt. I try to jazz up the way we eat the beans. Sometimes it's with brown rice, other times it may be with eggs and tortillas or even black bean soup (adding chicken stock and blending it all together). But I may have some beans left that aren't enough for another complete meal. These gorditas are a wonderful way to use those beans (or left-over shredded chicken or beef). Making the gordita dough is easy and can be made up to two days before using. Just be sure to keep a moistened towel on top of the dough and wrap it well with plastic wrap. Once you get the basics down of making the gorditas, you can change up the fillings - including things like seasoned cilantro, cabbage and pickled onions. Salty cheese is a must - like cotija or queso fresco.