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.
Servings 2 servings
Calories 333kcal
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
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