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    Home » Vegan Mexican Recipes » Mexican Stuffed Baked Potato - Vegan

    Mexican Stuffed Baked Potato - Vegan

    Published: Jun 20, 2016 · Modified: Jan 19, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Who doesn't like a stuffed baked potato? There's nothing quite as satiating and versatile as a potato. This Mexican stuffed baked potato is my go-to lunch. It is made with ingredients I usually already have in my fridge. I just pop the potato in the microwave and stuff with broccoli, black beans, chopped tomato, and salsa verde. It hits all the right spots and it is packed with approximately 18 grams of protein.

    Top view of a Mexican stuffed loaded baked potato in a white bowl.

    Hawaii keeps surprising me at every turn. I have joined a Catholic homeschool group to get to know some other families and ask all the questions possible about homeschooling before we make our decision. Recently we went on a hike with the group to Lulumahu falls. It was amazing, but if I had known it was going to be so challenging I probably wouldn't have gone! I was wearing my 2 yr old on my back, and I think she weighs about 29lbs. One of the moms assured me the hike was kid friendly, but that I should wear shoes because we would be walking through water. I thought to myself that we would probably cross a small stream or something. We climbed over boulders, crouched under fallen trees, walked through several streams, and walked deep into the rainforest. It took us about an hour, but we ended up at a beautiful waterfall. Dylan kept saying, " Mom, this is a real adventure!!" It really was, and mommy felt it all over her sore muscles the next day.

    Several people at the bottom of a waterfall.

    This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.
    This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.

    The other day we passed by a house that was selling mangoes. Their yard was riddled with giant mango trees, the bright yellow, red and green mangoes weighing down the branches. They were selling them for $1.50 a pound so I bought 6 lbs. I have to say the mangoes were some of the best I have ever tasted. The kids are eating them faster than I can peel them. Another day we were at the beach, and there was a beautiful woman sitting there staring at the sunset. There were hardly any people left at the beach, since it was so late. I kept staring at her because I though she was so beautiful with her long black hair and dark skin. All of a sudden she broke out a ukulele and started playing. I was so mesmerized I couldn't find my phone in time to record her. It was a beautiful spontaneous moment that can best depict what living in Hawaii has been like so far. I hope there are many more beautiful moment to come!

    A hand holding a giant, red and green mango.

    A boy selling mangoes from a white folding table.

    The recipe: Mexican Stuffed Baked Potato

    This recipe is incredibly easy to make and very adaptable. If you don't have broccoli you can use zucchini. You can also add corn or cilantro. The possibilities are endless. I decided to use salsa verde because I really like it, and I had it in the fridge that day, but you can use any salsa you like. If you are looking for something more creamy you can use this spicy chipotle cream. Enjoy!

    Mexican stuffed loaded baked potato on a white bowl.

    This Mexican stuffed baked potato is my go-to lunch. I just stuff a baked potato with broccoli, black beans, chopped tomato, and salsa verde.
    Save Recipe Go to Recipe Box
    5 from 1 vote

    Vegan Mexican Stuffed Baked Potato

    This stuffed potato is packed with protein and the perfect quick and easy lunch from ingredients you have on hand.
    Pin Recipe Print Recipe
    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Course: Main Course
    Cuisine: Mexican
    Servings: 2 servings
    Calories: 333kcal
    Author: Dora Stone

    Ingredients

    • 2 Russet potatoes large
    • 1 hd. Broccoli cut into florettes, steamed or boiled
    • 1 cup Black beans canned, drained
    • 1 Tomato large, diced
    • ¾ cup Salsa verde
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    Instructions

    • Cook potatoes on high in microwave for 5 minutes or bake in oven at 425F for 50 to 60 minutes.
    • Make a cut lengthwise in the potatoes and stuff with cooked broccoli, black beans, and diced tomato.
    • Pour salsa verde over the whole thing.

    Notes

    You can add corn and cilantro or any other vegetable you like. You can also use any salsa you like. If you are looking for a more decadent sauce you can use this chipotle cream sauce.

    Nutrition

    Calories: 333kcal | Carbohydrates: 67g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 624mg | Potassium: 1513mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1052IU | Vitamin C: 24mg | Calcium: 57mg | Iron: 4mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
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