April 4, 2012

Fiesta Baked Potatoes

Mexican toppings... meet potatoes! It's like a fiesta for your mouth 😉 This meal is great for busy weeknights because it comes together SO easy. While the potatoes are baking, simply whip up the bean mixture on the stove and dinner is done!

Vegan (with dairy-free cheese), gluten-free

4 large organic russet potatoes
1/2 onion
3 cloves garlic
1 can black beans, rinsed and drained
15 oz. can diced tomatoes
1/2 cup salsa (I used Trader Joe's double roasted)
1 1/2 cups corn (frozen works)
2 tsp. cumin
Shredded dairy-free cheese (or other cheese sauce)

Preheat oven to 400. Bake potatoes for 35-45 minutes until tender when pierced with a fork.
While potatoes are cooking, dice onion and mince garlic.
In a large skillet over medium heat, saute onion, garlic, and 1 tsp. cumin for about 8 minutes.
Reduce heat to med-low. Add beans, tomatoes with juice, corn, salsa and 1 tsp. cumin. Cook 10 minutes.
Cut potatoes lengthwise, but not all the way through. Gently squeeze and fluff with a fork.
Sprinkle cheese on potatoes and spoon the bean/tomato mixture on top.

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  1. Yum! I love easy baked potato nights :D

    1. Thanks Adrienne! Aren't baked potato nights just the best? :) Something so comforting about them... can't go wrong!

  2. Nom Nom Nom I want this right now! I just pinned this

    1. Thanks! I noticed you pinned a few others too. So sweet, made my day!

  3. For those of you who may want to keep this recipe vegan, you can omit the dairy shredded cheese and try this delicious cheesy sauce to pour over the top of the chili and baked potato. We love it. The jalapenos are optional but delicious if you like more flavor and a touch of spice.

    Jalapeno Cheesy Sauce
    2 cups water (divided)
    1/4 cup raw unsalted cashews (presoaked in water if you don't have a power blender like Vitamix or BlendTec)
    1 tsp salt
    1/4 cup nutritional yeast (large flakes)
    1 tsp onion powder
    1 tsp garlic powder
    3 tbsps. arrowroot (see note below)
    1 tbsps. lemon juice to taste
    1/2 red bell pepper, from a jar or fresh, or 1/2 small jar pimentos. Just enough to give it that orange cheese color. Optional. You may want white cheese.
    6 jarred pickled jalapeno rings (usually found in the International food aisle of most supermarkets. Optional but a delicious addition)

    Pour half the water into a saucepan and bring to a boil while adding the other half of the water, plus all the other ingredients to a blender.
    Blend all until completely smooth.
    Add contents of the blender to the boiling water in the saucepan and bring it back to a boil while stirring constantly.
    It will thicken to nacho cheese consistency.
    Serve hot as a sauce or after it thickens in the fridge, you can spread it on toast or bread or in a quesadillas
    You can reheat it to make it into a sauce again. You may need to add a bit of water.
    Delicious.....If you want a thicker sauce, add up to 1 more tbsps. arrowroot or cornstarch.
    This sauce also makes a great dip for chips, over taco salad, on tacos or burritos, over vegetables and over bakes potatoes as in the above recipe.

    1. Hi again Diane! I love where your head's at! Vegan cheesy sauce knocks my socks off ;) I haven't made these potatoes in so long but I definitely need to soon with your sauce recipe. I've never added bell pepper and jalapeno to mine - sounds amazing! Thanks so much for your sweet comments!!

  4. Just came across your blog while searching for just the right baked potatoes recipe. SO pleased to have found this.

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  5. Found your blog not long ago through pinterest. I love it! I made this tonight with the jalapeno cheese sauce that Diane had left in her comment and it was all delicious. Thanks!!

    1. Hi Tracy!! I LOVE that you tried this with Diane's sauce - so awesome! :D I'm honored to hear you're enjoying the blog. Thanks for coming back to let me know. Have a beautiful weekend!