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. (Vegan, gluten-free, oil-free.)
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 are baking, 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.
Ingredients for Mexican Baked Potato
For this recipe you will need:
- Potatoes: I use organic russet potatoes for this recipe.
- Yellow onion
- 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.
- Sweet corn: Cooked fresh, canned, frozen, fire-roasted, etc.
- Taco seasoning: I like to make my own, but use your own favorite.
Make it spicy: Add jalapeno, chipotle in adobo sauce, or simply your favorite hot sauce.
Make it meaty: Include your favorite vegan beef crumbles with the black bean mixture while heating on the stovetop.
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
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 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