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!
AuthorKaitlin - The Garden Grazer
Prep Time:15 minutes mins
Cook Time:1 hour hr
Total Time:1 hour hr 15 minutes mins
CourseMain Dish
CuisineGluten-Free, Mexican-inspired, Oil-Free, Vegan
Servings4 potatoes
- 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.
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 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.
*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.
Calories: 363 kcal | Carbohydrates: 78 g | Protein: 15 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 1683 mg | Fiber: 14 g | Sugar: 9 g | Vitamin A: 498 IU | Vitamin C: 32 mg | Calcium: 120 mg | Iron: 5 mg