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Mexican Baked Potatoes Vegan

Mexican Baked Potato

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: Vegan Main
  • Method: Pressure cooked
  • Cuisine: Mexican


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.


  • 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


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.


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.


  • 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