These Vegan Mexican Baked Potatoes can be made in 30 minutes using an Instant pot! Topped with vegan Cilantro Cream, refried beans, avocado, jalapeno and cilantro, they are like a “loaded” baked potato but with no dairy and very little fat.
Oh what we could be if we stopped carrying the remains of who we were. ― Tyler Knott Gregson
Vegan Mexican Baked Potatoes with refried black beans, avocado, jalapeño and Vegan Cilantro Crema – rich and creamy without butter, dairy or nuts. And…the fluffy Baked Potatoes are made quickly and easily in an Instant Pot! Hearty and satisfying, this heart-healthy meal is full of flavor and can be made in 30 minutes!
My husband often likes to lead these up with butter and sour cream then top with bacon crumbles. This recipe came about when I was trying to mimic the creaminess of those ingredients without all the animal products and fat. Naturally creamy avocado and beans do this well. The flavorful vegan cilantro crema is made with silken tofu, which is very low in fat but loaded with flavor. You’ll find so many uses for this!
Fluffy Baked Potatoes take 16 minutes in an Instant Pot pressure cooker.
Spoon refried vegan black beans over top and sliced avocado. Top with fresh, thinly sliced jalapeño and a flavorful cilantro cream. So easy!
Here’s the recipe for Instant Pot Baked Potatoes.
You could also top these with vegan chili!
And here’s the recipe for Vegan Cilantro Crema!
For another delicious vegan meal that is Mexican try these Chipotle Portobello Tacos
Enjoy!
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Mexican Baked Potato
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2
- Category: Vegan Main
- Method: Pressure cooked
- Cuisine: Mexican
Description
Vegan Mexican Baked Potatoes with refried black beans, avocado, jalapeño and Vegan Cilantro Crema – rich and creamy without the addition of butter, dairy or nuts.
Ingredients
- 2 Baked Potatoes
- salt and pepper to taste
- 1 can refried black beans ( or regular refried beans) or make your own!
- 1/2 avocado, sliced
- 4 tablespoons Cilantro Crema
- 1/2 jalapeno, sliced
- a few cilantro leaves
Instructions
Bake the potatoes and make the Vegan Cilantro Crema
Split the potatoes lengthwise and mash a little with a fork. Season with salt and pepper.
Spoon ½ cup refried beans over top and a few slices avocado.
Top with cilantro crema, jalapeño and cilantro.
Notes
Feel free to load these up with sautéed veggies like red and yellow bell pepper or zucchini or roasted corn.
Also, I prefer to season my refried beans with salt, cumin and chili power ( or chipotle) for more flavor.
Nutrition
- Serving Size: -without Vegan Cilantro Crema
- Calories: 327
- Sugar: 4.9 g
- Sodium: 850.7 mg
- Fat: 7.1 g
- Saturated Fat: 1.4 g
- Carbohydrates: 56.6 g
- Fiber: 14.6 g
- Protein: 11.6 g
- Cholesterol: 0 mg
Pure, delicious comfort food, and so easy to get dinner on the table. Thank you!!
Great to hear this Marry!
My favorite recipe! Such a hit. Highly recommend
Thanks Alicia, great to hear this!
Beautiful recipe!!! Love that vegan cilantro crema, so good! I topped mine with jalapeños, nutritional yeast, hemp seeds, and some crispy noodles 😇 I ate it with a side of sautéed eggplant and your chili crisp! Divine!!!
Yummy Angeli!
So very gratifying! Thank you, Sylvia. I did alter to suit what I could purchase, and baked four small sweet potatoes. I also used a can of black beans to make the refried beans and loaded them with zucchini, celery, carrot and leek, then blitzed with lime juice before adding the cilantro. Your cilantro crema topped it all off beautifully. It was my first refriend bean experience and won’t be my last!
Great to hear Leanda- love your additions!