Mexican Stuffed Baked Potatoes

Mexican Stuffed Baked Potatoes

from spoonfulofplants.com
75 min
4 servings

Crispy roasted potatoes are fluffy on the inside and loaded with healthy goodies including black beans, corn, jalapeños and broccoli, then doused with a creamy and luxurious vegan queso.

Ingredients

  • 4 Russet pototoes (washed, skin on)
  • 4 cups broccoli florets (steamed or microwaved )
  • 2 cups frozen corn (defrosted)
  • 15 oz canned black beans (rinsed and drained)
  • 1 jalapeño pepper (seeds removed and sliced)
  • favorite vegan queso (warm and melted )
  • coarse salt
  • 1 tbsp extra virgin olive oil
  • 2 tbsp water

Directions

  1. 1

    Preheat oven to 450°F

  2. 2

    Wash potatoes then pat dry and place on a baking sheet. Pierce the potato in a few spots with a fork or knife to allow some heat to escape.

  3. 3

    Rub the potato with coarse salt and olive oil.

  4. 4

    Bake the potato for about 45 minutes to one hour depending on size. Pierce the potato with a fork or knife. When there is no resistance the potato is done.

  5. 5

    While potatoes are cooking prep the veggies. Rinse and drain the black beans and set aside. Set the corn aside in a small bowl. Slice the peppers.

  6. 6

    Place the broccoli in a large bowl. Sprinkle with salt and add the water. Microwave for 3-4 minutes until tender. Drain the water then set aside.

  7. 7

    Once the potatoes are done, stuff with black beans, corn, broccoli and peppers.

  8. 8

    Drizzle warm queso over potatoes and serve immediately.