Add to Collection
Go to Collections
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
- 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
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.
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.
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