Mexican Baked Potatoes Recipe
Mexican Stuffed Baked Potatoes, packed with black beans and healthy veggies – a healthy vegetarian dinner idea the whole family will love.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Potatoes:
- 4 medium russet potatoes, all roughly the same size for even baking
- 1–2 teaspoons olive oil
- Salt to taste
Black Beans:
- 1 1/2 – 2 cups cooked black beans
Veggies:
- 2–3 cups total of 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
- Hot sauce
Instructions
- Preheat oven to 425°F: Wash and scrub the potatoes, coat with olive oil and salt, bake until tender.
- Fluff and Stuff: Slice open baked potatoes, fluff insides, season, and add warm beans and veggies.
- Add toppings: Top with red onions, jalapenos, cilantro, sour cream, and serve with lime wedges and hot sauce.
Notes
- Variations– add turkey, tofu sofritas, Vegan Queso, cooked ground meat, shredded chicken, or leftover rotisserie chicken.
- Season the beans by warming them up, drizzling with olive oil, and adding taco seasoning.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F oven 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
Find it online: https://cookingwithsarah.com/mexican-baked-potatoes-recipe/
