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!
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. 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. We love this Vegan Cashew Queso!
Serving
Enjoy as is, or add your favorite toppings before serving. Some suggestions include:
- Chipotle Crema (for smoky spice!)
- 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!
For more inspiration, also browse all main dish recipes or potato recipes.
Mexican Fiesta Baked Potato
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
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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
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Dawn
This is a really tasty recipe. I swapped taco seasoning for fajita as I didn't have any. Ali makes a really good base for a lasagna. I had leftover so I layered it with some vegan mince, lasagna sheets and vegan Applewood slices and just baked it in the the oven. Came out really nice.
Kaitlin
Wow, that sounds fantastic Dawn! Love the creativity and thanks so much for sharing your kind and helpful feedback. So glad you enjoyed!
Dale
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.
Kaitlin
Great to hear, Dale! Thanks very much for sharing your kind and helpful feedback.
Hannah
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! It's sort of like enchiladas, but potato. So delicious!
Kaitlin McGinn
So great! I love your casserole-style adaption. Thanks for sharing and so glad you enjoyed!
Tracy
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!
Kaitlin | The Garden Grazer
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!
Diane
For those of you who may want to keep this recipe vegan, you can 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)
1 tsp salt
1/4 cup nutritional yeast
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. 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.
Kaitlin | The Garden Grazer
Hi again Diane! So fantastic - that sounds amazing. Thanks so much for sharing!