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
Ingredients
- 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.
Instructions
- 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!
Yum! I love easy baked potato nights 😀
Thanks Adrienne! Aren't baked potato nights just the best? 🙂 Something so comforting about them… can't go wrong!
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! 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!!
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