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 pic if you make or adapt this! I love seeing your beautiful recreations. (Or leave a review/star rating below if you give it a try – your feedback is very appreciated!)
Mexican Fiesta Baked Potato
- 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*
- Fresh cilantro, green onions, nutritional yeast, vegan shredded cheese or cheese sauce, vegan sour cream, guacamole, avocado, hot sauce, etc.
- 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.