Easy Mexican Style Baked Potatoes

 

Fast and Easy Mexican Style Baked Potatoes

This recipe may just be one of my all time favorite quick and comforting dinner recipes. After a long day, I just love how easily it comes together for a filling, fast and delicious dinner. It also makes for a great lunch or snack any day of the week.

7 ingredients, 10 minutes start to finish. That’s what I call simple and easy.

 

Packed with Nutrition

This Easy Mexican Style Baked Potatoes recipe is packed with nutrition thanks to the protein and iron rich black beans, the calcium rich kale, antioxidants and phytonutrients from this totally plant-based dish. The Mexican Style Baked Potato dish is loaded with dietary fiber helping you to feel full and satisfied long after you’ve enjoyed it.

 

How to Make the Loaded Baked Potatoes

First, we start our making the Loaded Baked Potatoes by baking or microwaving the baked potatoes. If you are contemplating what type of potatoes to use for this dish, I just love Yukon Gold Potatoes (sometimes called Gold Potatoes). I find they are buttery and creamy and have a nice moist texture, perfect for this dish.

Then we steam some kale. Steaming some kale in a small amount of water in a covered skillet is an easy method. Alternatively, place some kale in a small bowl, sprinkle with water and microwave until wilted.

 

Layer the Ingredients

Now, we just layer the ingredients.  Slice the cooked potato in half. Open the two halves, skin side down, on the plate. Smash the potato to create an even, bottom potato layer.

On top of the potato, layer the kale, corn and black beans.  We microwave the combo now so it’s warmed through. Then, top with salsa for some savory spiciness, creamy avocado and cilantro. Serve with lime wedges for a touch of citrusy brightness.

 

Optional Topping

Sprinkle cashew parmesan, on top of the potatoes for an added cheesy flavor.

 

Sustainable Ingredients

Another wonderful thing about this dish is that it is totally plant-baed. Eating a plant-based diet is one of the single most impactful things we as individuals can do for the health of the planet.

 

Here’s how it’s done. Hope you enjoy the recipe!

Course Main Course

Cuisine Mexican, Plant-based

  • 1 medium potato baked or microwaved
  • 2 cups chopped kale steamed or microwaved
  • ½ cups frozen corn defrosted
  • ½ cup cooked black beans
  • ½ cup salsa
  • ¼ avocado diced
  • 2 tablespoons cilantro chopped
  • optional: lime wedges for serving
  • Slice the cooked potato in half. Open the two halves, skin side down, on the plate. Smash the potato to create an even, bottom potato layer.

  • Top the potato with the steamed kale, corn, and black beans.

  • Microwave, to heat through.

  • Top with salsa, avocados and cilantro.

  • Serve with lime wedges if desired.

A 15 oz can of black beans, drained and rinsed, yields about 1 1/2 cup of beans. You can refrigerate any leftover beans, you don’t use for the recipe, and use within five days. Or freeze them for later use. They will keep in an airtight container in the freezer for months.
 
Sprinkle cashew parmesan, see recipe, on top of the potatoes for an added cheesy flavor.

Serving: 1personCalories: 462kcalProtein: 16gSaturated Fat: 1.4gPotassium: 2820mgFiber: 21gCalcium: 346mgIron: 4.2mg

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