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    Home » Recipes » Main Dish

    Mexican Fiesta Baked Potato

    Apr 4, 2012 by Kaitlin

    A vegan Mexican-style stuffed baked potato recipe topped with a fiesta black bean and corn mixture! Easy to assemble and great for busy weeknights. (Gluten-free, oil-free.)

    Vegan Mexican style baked potato on a plate with fork

    Warm, fluffy baked potatoes are combined with flavorful Mexican-style toppings in this deliciously satisfying meal.

    It is great for busy weeknights because it comes together nice and easy.

    While the potatoes bake in the oven, simply make the taco seasoning and prepare the black bean mixture on the stove.

    It is a great family-friendly meal because everyone can personalize theirs with their own favorite toppings.

    Plus is it a good source of plant-based protein and fiber, with no cholesterol.

    Baked potato on a plate stuffed with black beans, corn, and tomato

    Ingredients for Mexican Baked Potato

    For this recipe you will need:

    • Potatoes: I use organic russet potatoes for this recipe. You will need about 4 medium to large potatoes. They will be baked in the oven until fork tender. You could also use sweet potatoes for this recipe if desired.
    • Yellow onion: Or white onion or red onion if preferred. You could also included diced bell pepper if you'd like.
    • Garlic cloves: Or dried garlic powder.
    • Black beans: Or you can substitute pinto beans or red kidney beans.
    • Canned diced tomatoes: Either regular or fire-roasted work great.
    • Salsa: I like homemade Restaurant-Style Blender Salsa, but simply use your own favorite.
    • Sweet corn: Either cooked fresh, canned, frozen, fire-roasted, etc.
    • Taco seasoning: I like to make my own Taco Seasoning which includes warm and flavorful spices like chili powder, ground cumin, smoked paprika, and oregano. But simply use your own favorite Mexican seasoning or packet if desired.
    Baked potato topped with black beans, corn, and tomato on a white plate with fork

    Customizing

    Make it spicy: Add jalapeno, chipotle in adobo sauce, or simply top with your favorite hot sauce before serving.

    Make it meaty: Include your favorite vegan ground beef crumbles or taco meat. I'd suggest cooking them separately according to package instructions. Then simply stir it into the black bean mixture while heating on the stovetop.

    Make it cheesy: Spoon your favorite vegan melted cheese sauce over the top before serving or sprinkle your favorite cheddar cheese shreds.

    Serving

    Enjoy as is, or add your favorite toppings before serving. Some suggestions include:

    • Fresh cilantro
    • Sliced green onions
    • Nutritional yeast
    • Pico de Gallo (Salsa Fresca)
    • Vegan cheese shreds or dairy-free cheese sauce
    • Vegan sour cream
    • Fresh guacamole or avocado

    Leftovers tip: If you have any leftover black bean mixture, it's also a great burrito filling!

    Potato on a plate with black beans, tomato, corn, and green onions

    For more inspiration, also browse all main dish recipes or potato recipes.

    Vegan Mexican style baked potato on a plate with fork

    Mexican Fiesta Baked Potato

    A Mexican-inspired baked potato topped with a hearty black beans & corn. Satisfying, easy to assemble, and great for busy weeknights!
    4.75 from 4 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish
    Cuisine: Gluten-Free, Mexican-inspired, Oil-Free, Vegan
    Servings: 4 potatoes

    Ingredients

    • 4 medium/large potatoes (I use organic russet)
    • 1 small yellow onion
    • 3 cloves garlic (or 1 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°F (204°C). 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, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/vegetable broth for no-oil sauté 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 sauté 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

    *Taco seasoning: The homemade recipe yields 3 tablespoons. Store leftovers in a sealed container for later use. Or change up the seasonings as you wish. Instead of taco seasoning, try cumin, smoked paprika, chili powder, a touch of ground chipotle, etc.
    Leftovers: If you have any leftover black bean filling, it's also wonderful in burritos.
    Nutrition: Estimated nutritional content is calculated without any optional toppings.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Mexican Fiesta Baked Potato
    Amount per Serving
    Calories
    363
    % Daily Value*
    Fat
     
    2
    g
    3
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    1683
    mg
    48
    %
    Carbohydrates
     
    78
    g
    26
    %
    Fiber
     
    14
    g
    58
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    15
    g
    30
    %
    Vitamin A
     
    498
    IU
    10
    %
    Vitamin C
     
    32
    mg
    39
    %
    Calcium
     
    120
    mg
    12
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this Mexican Fiesta Baked Potato, also browse all vegan Mexican-inspired recipes, or check out:

    • Black Bean and Corn Salsa
    • Portobello Mushroom Fajitas (30 Minute)
    • Mexican Quinoa Stuffed Peppers
    • Black Bean Spinach Enchiladas
    • Fiesta Three Bean Chili

    Follow The Garden Grazer on Instagram, Pinterest, Facebook, or RSS for more updates and inspiration.

    « Vegan Bean Tostadas
    Taco Seasoning »

    Reader Interactions

    Comments

    1. Dale

      January 20, 2022 at 6:28 am

      4 stars
      Had this last night for dinner, easy to make and good tasting. Going into my rotation of meals. Used a can of Ro-Tel instead of diced tomatoes.

      Reply
      • Kaitlin

        January 20, 2022 at 7:52 am

        Great to hear, Dale! Thanks very much for sharing your kind and helpful feedback.

        Reply
    2. Hannah

      June 22, 2019 at 8:59 am

      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!

      Reply
      • Kaitlin McGinn

        July 16, 2019 at 9:50 am

        So great! I love your casserole-style adaption. Thanks for sharing and so glad you enjoyed!

        Reply
    3. Tracy

      August 09, 2017 at 11:20 pm

      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!!

      Reply
      • Kaitlin | The Garden Grazer

        August 18, 2017 at 8:50 pm

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

        Reply
    4. Diane

      October 21, 2014 at 5:17 pm

      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.

      Reply
      • Kaitlin | The Garden Grazer

        October 24, 2014 at 1:39 pm

        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!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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