This Mexican-style Baked Potato is a party on a plate! It's stuffed with taco-seasoned black beans, corn, and tomatoes. Then topped with a creamy, cheesy Cashew Queso sauce! (Vegan, gluten-free, oil-free.)
This Mexican-style baked potato is a party on a plate!
Warm, fluffy baked potatoes are stuffed with a flavorful blend of taco-seasoned black beans, sweet corn, and tomatoes. Then it's topped with a creamy, cheesy Cashew Queso sauce. (So good!)
It's great for busy weeknights because it comes together nice and easy. Plus it's a perfect family-friendly meal because everyone can personalize their potato with their own favorite toppings.
Ingredients for Mexican Baked Potato
For this recipe you'll need:
- Potatoes: I use organic russet potatoes for this recipe. You'll need about 4 large potatoes, and they'll bake 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. You could also included diced bell pepper if you'd like.
- Fresh garlic cloves: Or substitute dried garlic powder instead.
- Black beans: You'll need one 15-ounce can black beans for this recipe. You can also include some of the liquid in the can for a saucier mixture. I like black beans best in this recipe, but you can substitute pinto beans or red kidney beans too.
- Canned diced tomatoes: Either regular or fire-roasted work great. I use petite diced but if you can't find them, just use regular.
- Salsa: I use my homemade Restaurant-Style Blender Salsa, but simply use your own favorite.
- Sweet corn: Either cooked fresh, canned, frozen, fire-roasted, etc. Most often I use frozen corn kernels or organic canned corn.
- Taco seasoning: I make my own Taco Seasoning which includes warm, flavorful spices like chili powder, ground cumin, garlic, onion, smoked paprika, and oregano. But use your own favorite Mexican-style seasoning or store-bought packet if desired.
- Cashew queso: A big dollop of this homemade Cashew Queso is a must for cheesy, nacho-style flavor! It's easy to make and adds such delicious, creamy, flavorful goodness. I prepare it when the potatoes are baking or even ahead of time. (It only takes about 15 minutes!)
Customizing
Make it spicy: Add jalapeno, chipotle in adobo sauce, cayenne pepper to taste, 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, or spoon it over your potatoes before serving.
Make it extra cheesy: Drizzle your favorite vegan melted cheese sauce over the top before serving or sprinkle your favorite dairy-free cheddar cheese shreds.
Have leftovers? The black bean mixture is also a tasty burrito filling!
Serving
Options are endless with fun toppings for these potatoes! A few suggestions include:
- Chipotle Crema (for smoky spice!)
- Fresh cilantro
- Sliced green onions or chives
- Nutritional yeast
- Pico de Gallo (Salsa Fresca)
- Vegan cheese shreds or dairy-free cheese sauce
- Vegan sour cream
- Loaded Guacamole or avocado
For more inspiration, also browse all vegan main dish recipes or potato recipes.
Mexican Fiesta Baked Potato (Vegan!)
Ingredients
- 4 medium russet potatoes
- 1 small yellow onion
- 3 cloves garlic
- 1 1/2 Tbsp. taco seasoning
- 15 oz. can black beans
- 15 oz. can petite diced tomatoes
- 1/2 cup salsa (I use Blender Salsa)
- 1 cup sweet corn, cooked
For serving:
- 1 batch Cashew Queso
Toppings (optional):
- Fresh chives, cilantro, green onions, nutritional yeast, vegan shredded cheese, vegan sour cream, guacamole, avocado, hot sauce, etc.
Instructions
- Bake potatoes: Preheat oven to 400°F (200°C). Scrub potatoes, then pat dry. Using a fork, carefully poke holes around the potato to let moisture escape during baking. Carefully set potatoes on a sheet pan lined with foil or parchment paper. Bake potatoes for about 50-60 minutes (or until tender when pierced with a fork).
- Take this time to prepare the Cashew Queso if you haven't already done so. Set aside when finished.
- Then begin the black bean mixture. 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.
- When onion is translucent, add garlic and 1.5 Tbsp. taco seasoning. Stir and sauté 1 minute (adding a splash more liquid if necessary).
- Reduce heat to medium-low. Add black beans (rinsed and drained), tomatoes with juice, salsa, and corn. Lightly simmer for about 10 minutes, stirring occasionally.
- When potatoes are done, cut them lengthwise, but not all the way through. Gently squeeze and fluff the insides with a fork. (Or simply dice them instead if preferred.) Then spoon the black bean mixture on top. Add cashew queso and any other toppings.
Notes
Nutrition Per Serving (Estimate)
Sodium content: 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're enjoying this Mexican Fiesta Baked Potato recipe, also check out:
- Vegan Taco Salad with Creamy Southwestern Dressing
- Portobello Mushroom Fajitas (30 Minute)
- Mexican Quinoa Stuffed Peppers
- Black Bean Spinach Enchiladas
- Fiesta Three Bean Chili
Follow The Garden Grazer on Instagram, Pinterest, Twitter, or Facebook for more updates and inspiration.
Dawn says
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 says
Wow, that sounds fantastic Dawn! Love the creativity and thanks so much for sharing your kind and helpful feedback. So glad you enjoyed!
Dale says
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 says
Great to hear, Dale! Thanks very much for sharing your kind and helpful feedback.
Hannah says
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 says
So great, Hannah! I love your casserole-style adaption. Thanks for sharing and so glad you enjoyed!
Tracy says
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 says
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!
Diane says
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 says
Hello, Diane! This is so fantastic and sounds amazing. Thanks so much for sharing your helpful feedback and delicious recipe!