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
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.
- 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
Keywords: vegan baked potatoes, healthy loaded baked potatoes, Mexican baked potatoes,