Description
Mexican Stuffed Baked Potatoes, packed with black beans and healthy veggies – a healthy vegetarian dinner idea the whole family will love.
Ingredients
Units
-
- 4 russet potatoes - medium russet potatoes, all roughly the same size for even baking.
- 1-2 teaspoons olive oil
- salt to taste
- 1 1/2 - 2 cups cooked black beans - batch make homemade blackbeans from scratch or use canned black beans. Warm the beans- see notes.
- Veggie ideas- (2-3 cups total) corn, steamed broccoli, sauteed zucchini, red onion, tomato, shredded carrots or cabbage, or bell peppers.
- Optional toppings- avocado, guacamole, jalapeno, cilantro, sour cream (or vegan sour cream), salsa, or hot sauce.
Instructions
- Preheat oven to 425°F
- Prep the potatoes. Wash and scrub the potatoes, lightly coat with a little olive oil, and sprinkle generously with salt. Place on a wire rack over a sheet pan, and poke with a fork 3 times. Alternatively, baked on a parchment-lined sheet pan.
- Bake on the middle rack until the potatoes are tender in the middle, and the internal temp reaches 205°F to 210°F. Timing will depend on the size of the potatoes. Medium russet potatoes take roughly 50-60 minutes.
- Fluff and Stuff. Once the potatoes are baked, slice the top open and squeeze the two ends together. Fluff the insides with a fork, and season the insides with salt, pepper and olive oil. Add your warm beans and veggies.
- Add toppings. Top with red onions, sliced jalapenos, cilantro, a dollop of sour cream or vegan sour cream, and serve with lime wedges and hot sauce.
Notes
Variations– add turkey chorizo, tofu sofritas, Vegan Queso, cooked ground meat, shredded chicken or leftover rotisserie chicken.
Season the beans. I like to warm the beans up, drizzle with olive oil, and add taco seasoning.
Store leftovers 3-4 days in an airtight container in the refrigerator. Reheat in a 350°F oven (or toaster oven) for 20 minutes, to preserve their crispy skin. Or microwave.
Nutrition
- Serving Size: 1 stuffed potato with 1 tablespoon vegan sour cream
- Calories: 317
- Sugar: 4.8 g
- Sodium: 954.7 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Carbohydrates: 52.2 g
- Fiber: 9.5 g
- Protein: 10.3 g
- Cholesterol: 0 mg
