Mexican Fiesta Baked Potato (Vegan!)
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
4 large potatoes
-
Calories
363 kcal
-
Course
Main Course
-
Cuisine
Vegan, Mexican-American Fusion, gluten-free
Mexican Fiesta Baked Potato (Vegan!)
Report
This Mexican-style potato is a party on a plate! It's stuffed with taco-seasoned black beans, corn, and tomatoes. Then topped with a creamy cashew queso sauce!
Share:
Ingredients
- 4 medium russet potatoes
- 1 small yellow onion
- 3 cloves garlic
- 1 1/2 Tbsp. taco seasoning
- 15 oz. can black beans
- 15 oz. can petite diced tomatoes
- 1/2 cup salsa (I use Blender Salsa)
- 1 cup sweet corn, cooked
For serving:
- 1 batch Cashew Queso
Toppings (optional):
- Fresh chives, cilantro, green onions, nutritional yeast, vegan shredded cheese, vegan sour cream, guacamole, avocado, hot sauce, etc.
Add to Shopping List
Instructions
- Bake potatoes: Preheat oven to 400°F (200°C). Scrub potatoes, then pat dry. Using a fork, carefully poke holes around the potato to let moisture escape during baking. Carefully set potatoes on a sheet pan lined with foil or parchment paper. Bake potatoes for about 50-60 minutes (or until tender when pierced with a fork).
- Take this time to prepare the Cashew Queso if you haven't already done so. Set aside when finished.
- Then begin the black bean mixture. Dice onion.
- In a large skillet over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/vegetable broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic.
- When onion is translucent, add garlic and 1.5 Tbsp. taco seasoning. Stir and sauté 1 minute (adding a splash more liquid if necessary).
- Reduce heat to medium-low. Add black beans (rinsed and drained), tomatoes with juice, salsa, and corn. Lightly simmer for about 10 minutes, stirring occasionally.
- When potatoes are done, cut them lengthwise, but not all the way through. Gently squeeze and fluff the insides with a fork. (Or simply dice them instead if preferred.) Then spoon the black bean mixture on top. Add cashew queso and any other toppings.
Notes
- Make it spicy: Add jalapeno (with the garlic), chipotle in adobo sauce, cayenne pepper, or top with your favorite hot sauce before serving.
- Yield: The black bean mixture makes about 4 heaping cups. (If you have leftovers, it's also great in burritos!)
- Nutrition: Estimated nutritional content is calculated without the cashew queso and optional toppings.
Nutrition Information
Show Details
Calories
363kcal
(18%)
Carbohydrates
78g
(26%)
Protein
15g
(30%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Potassium
1683mg
(48%)
Fiber
14g
(56%)
Sugar
9g
(18%)
Vitamin A
498IU
(10%)
Vitamin C
32mg
(36%)
Calcium
120mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4large potatoes
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 78g | 26% |
| Protein | 15g | 30% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 1683mg | 36% |
| Fiber | 14g | 56% |
| Sugar | 9g | 18% |
| Vitamin A | 498IU | 10% |
| Vitamin C | 32mg | 36% |
| Calcium | 120mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
Other Recipes
You'll Also Love
Mexican Sweet Potato Bowl with Cilantro-Lime Cream
Vegan, Mexican-American Fusion, gluten-free
5.0
(24 reviews)
