Mexican Stuffed Baked Potatoes

Name: Mexican Stuffed Baked Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 4 Russet pototoes (washed, skin on); 4 cups broccoli florets (steamed or microwaved ); 2 cups frozen corn (defrosted); 15 oz canned black beans (rinsed and drained); 1 jalapeño pepper (seeds removed and sliced); favorite vegan queso (warm and melted (recommend Kite Hill)); coarse salt; 1 tbsp extra virgin olive oil; 2 tbsp water

spoonfulofplants.com

Your recipes

Prep Time: 15 minutes

Cook Time: 60 minutes

Total: 75 minutes

Servings: 4

Author : Spoonful of Plants

easy dinner healthy healthy dinner

Ingredients

Remove All · Remove Spices · Remove Staples

4 Russet pototoes (washed, skin on)4 cups broccoli florets (steamed or microwaved)2 cups frozen corn (defrosted)15 oz canned black beans (rinsed and drained)1 jalapeño pepper (seeds removed and sliced)favorite vegan queso (warm and melted (recommend Kite Hill))coarse salt1 tbsp extra virgin olive oil2 tbsp water

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 450°F

Step 2

Wash potatoes then pat dry and place on a baking sheet. Pierce the potato in a few spots with a fork or knife to allow some heat to escape.

Step 3

Rub the potato with coarse salt and olive oil.

Step 4

Bake the potato for about 45 minutes to one hour depending on size. Pierce the potato with a fork or knife. When there is no resistance the potato is done.

Step 5

While potatoes are cooking prep the veggies. Rinse and drain the black beans and set aside. Set the corn aside in a small bowl. Slice the peppers.

Step 6

Place the broccoli in a large bowl. Sprinkle with salt and add the water. Microwave for 3-4 minutes until tender. Drain the water then set aside.

Step 7

Once the potatoes are done, stuff with black beans, corn, broccoli and peppers.

Step 8

Drizzle warm queso over potatoes and serve immediately.