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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.
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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.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Calories 333kcal
Author Dora Stone


  • 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