Step 1

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).

Step 2

Take this time to prepare the Cashew Queso if you haven't already done so. Set aside when finished.

Step 3

Then begin the black bean mixture. Dice onion.

Step 4

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.)

Step 5

Meanwhile, mince garlic.

Step 6

When onion is translucent, add garlic and 1.5 Tbsp. taco seasoning. Stir and sauté 1 minute (adding a splash more liquid if necessary).

Step 7

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.

Step 8

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.