Mexican-style stuffed baked potato topped with fiesta black bean & corn mixture! Super easy to assemble and great for busy weeknights. (Vegan, gluten free, oil-free)
Flavorful Mexican toppings cozy up with fluffy baked potatoes in this deliciously satisfying meal. It’s great for busy weeknights because it comes together super easy. While the potatoes are baking, simply make the taco seasoning, whip up the black bean mixture on the stove, and dinner is basically complete!
Plus you can feel free to add any additional toppings such as guacamole, your favorite vegan cheese sauce, etc. It’s a great family-friendly meal since everyone can personalize theirs with their own favorite toppings. We love this warm, comforting dinner – especially in winter!
Hope you enjoy this easy meal full of pantry staples as much as we do. If you’re looking for more ideas, here are a few more of our Mexican-style family friendly favorites:
Portobello Mushroom Fajitas (30 Minute)
Mexican Quinoa Stuffed Peppers
Black Bean Spinach Enchiladas
Fiesta Three Bean Chili
PS – come join The Garden Grazer on Instagram and share a photo if you make or adapt this! I love seeing your beautiful recreations. (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)
Mexican Fiesta Baked Potato
Ingredients
- 4 medium/large potatoes (I use organic russet)
- 1 small onion
- 3 cloves garlic (or 1 1/2 tsp. garlic powder)
- 15 oz. can black beans
- 15 oz. can diced tomatoes (I use petite diced)
- 1/2 cup salsa
- 1 1/2 cups sweet corn, cooked (can use frozen)
- 1 Tbsp. taco seasoning*
Toppings (optional):
- Fresh cilantro, green onions, nutritional yeast, vegan shredded cheese or cheese sauce, vegan sour cream, guacamole, avocado, hot sauce, etc.
Instructions
- Bake potatoes: preheat oven to 400. Scrub potatoes, then pat dry. Using a fork, carefully poke holes around the potato to let moisture escape during baking. Carefully set potatoes directly on oven rack. Bake potatoes for about 50-60 minutes (or until tender when pierced with a fork).
- Meanwhile, dice onion.
- In a large skillet over medium-high heat, saute onion for 7-8 minutes. (I use 3 Tbsp. water/vegetable broth for no-oil saute method, adding more as needed.)
- Meanwhile, mince garlic and make taco seasoning*.
- When onion is translucent, add garlic and 1 Tbsp. taco seasoning. Stir and saute 1 minute (adding a touch more liquid if necessary).
- Reduce heat to medium-low. Add black beans (rinsed and drained), tomatoes with juice, corn, and salsa. Lightly simmer for about 10 minutes, stirring occasionally. (Then salt to taste if desired.)
- When potatoes are done, cut them lengthwise, but not all the way through. Gently squeeze and fluff with a fork.
- Spoon the black bean mixture over the top. Add any desired toppings before serving.
Notes
Nutrition Per Serving (estimate)
Enjoying this Mexican Baked Potato? Feel free to browse the full “Main Dish” recipe archives on the site for more plant based inspiration! (Or try this Black Bean & Corn Salsa.)
Yum! I love easy baked potato nights 😀
Thanks, Adrienne!
Nom Nom Nom I want this right now! I just pinned this
Thanks! I noticed you pinned a few others too. So sweet, made my day!
Must try this soon!
Hey Genie! Hope you enjoy!
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.
Hi again Diane! So fantastic. I’ve never added bell pepper and jalapeno to my vegan cheese sauce – sounds amazing! Thanks so much for your sharing!
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!!
Hi Tracy! I love that you tried this with Diane’s sauce – so awesome! 😀 I’m honored to hear you’re enjoying the blog. Thanks for coming back to let me know. Have a beautiful weekend!
nice
I made this last night and it was delicious! I took an extra “lazy” step and made it casserole style – sliced the potatoes and baked them in a casserole dish then just spooned the whole fiesta mixture over it and baked it again. Super delicious! I did also use real cheese (ovolacto “flex”itarian mostly). It’s sort of like enchiladas, but potato. So delicious!
Ooooh YES!! I’m really digging your casserole-style adaption with this recipe – smart! Thanks for sharing and so glad you enjoyed! Have a beautiful week! -Kaitlin