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.

mexican baked potatoOh 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!

Mexican Instant Pot Baked Potato

Fluffy Baked Potatoes take 16 minutes in an Instant Pot pressure cooker.

Mexican Baked Potatoes with refried black beans, avocado, jalapeño and Vegan Cilantro Crema - rich and creamy without the addition of butter, dairy or nuts. | #vegan #bakedpotato #mexican

Spoon refried vegan black beans over top and sliced avocado. Top with fresh, thinly sliced  jalapeño and a flavorful cilantro cream. So easy!

Mexican Baked Potato Vegan     Mexican Baked Potato Vegan

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 

or Mexican Noodle Soup!

Enjoy!

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Mexican Baked Potatoes Vegan

Mexican Baked Potato

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2 1x
  • 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

Scale
  • 2 Baked Potatoes
  • salt and pepper to taste
  • 1 can refried black beans ( or regular refried beans) or make your own! 
  • ½ avocado, sliced
  • 4 tablespoons Cilantro Crema
  • ½ 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

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

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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  1. 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!