Mexican-style baked potato topped with a flavorful fiesta black bean mixture! Super easy to assemble, this meal is great for busy weeknights. (Vegan and gluten free)
Mexican toppings… meet potatoes! This meal is great for busy weeknights because it comes together super easy. While the potatoes are baking, simply whip up the bean mixture on the stove and dinner is done! Plus feel free to add any additional toppings such as avocado, cilantro, hot sauce, etc. It’s a great family-friendly meal and super satisfying, especially in the chilly winter months. To make it a bit healthier, feel free to swap out the vegan shredded cheese for nutritional yeast instead.
Hope you enjoy this easy meal as much as we do! If you’re looking for more ideas, here are a few more of our Mexican style family friendly favorites if you’re interested:
Portobello Mushroom Fajitas (30 Minute)
Mexican Quinoa Stuffed Peppers
Black Bean Spinach Enchiladas
PS – come join The Garden Grazer on Instagram and share a pic if you make or adapt this! I love seeing your beautiful recreations. (Or leave a star rating below if you give it a try – your feedback is very appreciated!)
Mexican Fiesta Baked Potato
- 4 medium/large potatoes (I used russet)
- 1/2 onion
- 3 cloves garlic
- 15 oz. can black beans
- 15 oz. can diced tomatoes
- 1/2 cup salsa (I used Trader Joe’s double roasted)
- 1 1/2 cups sweet corn (can use frozen)
- 2 tsp. cumin (or 1 tsp. cumin + 1 tsp. smoked paprika)
- Vegan shredded cheese to taste (or other cheese sauce)
- Optional toppings: fresh cilantro, green onions, vegan sour cream, guacamole, avocado, hot sauce, etc.
- 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-high heat, saute onion for about 7-8 minutes.
- Add garlic and cumin. Stir and saute 1 more minute.
- Reduce heat to med-low. Add black beans (rinsed and drained), tomatoes with juice, corn, and salsa. Cook 10 minutes.
- When potatoes are done, cut them lengthwise, but not all the way through. Gently squeeze and fluff with a fork.
- Sprinkle cheese on hot potatoes and spoon the black bean mixture on top.
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!