A vegan Mexican-style stuffed baked potato recipe topped with a fiesta black bean and corn mixture! It's easy to assemble and great for busy weeknights. (Vegan, gluten-free, oil-free.)
Warm, fluffy baked potatoes are combined with flavorful Mexican-style toppings in this deliciously satisfying meal.
It's great for busy weeknights because it comes together nice and easy.
It's also a great family-friendly meal because everyone can personalize theirs with their own favorite toppings.
Plus it's a good source of plant-based protein and fiber, with no cholesterol.
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.
- Fresh garlic cloves: Or substitute dried garlic powder instead.
- 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.
Tip: Any leftover black bean mixture is also a tasty burrito filling!
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. Cook 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.
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
Hungry for more? Try this delicious Vegan Taco Salad with Creamy Southwestern Dressing!
Mexican Fiesta Baked Potato
- 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*
- 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°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.
Nutrition Per Serving (Estimate)
If you are enjoying this Mexican Fiesta Baked Potato, also check out:
- Portobello Mushroom Fajitas (30 Minute)
- Mexican Quinoa Stuffed Peppers
- Black Bean Spinach Enchiladas
- Fiesta Three Bean Chili