Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mexican Baked Potatoes Vegan

Mexican Baked Potato

  • Author: Sylvia Fountaine
  • 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! 
  • 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.

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

 Butternut Squash Gratin with Leeks, Sage and Walnuts - a delicious meatless side dish, highlighting the best of fall ingredients, worthy of  the holiday table! Vegan-adaptable! #butternutsquash #gratin #sidedish #thanksgivingrecipes

Festive vegetarian & vegan recipes for a joyful holiday table.  

The Plant-Powered 

  Holiday Series 🥂 

FREE EMAIL BONUS

 WHERE HEALTHY MEETS DELICIOUS!  ⭐️  SIGN UP AND GET MY FREE PLANT-BASED GUIDE 🌿