Mexican Loaded Backed Potato
Mexican loaded baked potatoes! This is completely inspired by Chancy. Lately Chancy has been loving baked potatoes with vegan butter and almond parm! I must say, it is so simple yet so tasty and I do snag a few bites each time he makes it.
I has this idea when I was desperately looking for other ingredients to not only spice it up but also make it a more nourishing complete meal. Corn, bell peppers, mushrooms, avocado, tomatoes and beans are some of the staples in my kitchen!
Lets talk about this cilantro cream sauce. The ingredients listed below for the sauce will make extra. You can halve the recipe by just halving all the measurements OR use the left over sauce as a pasta sauce, a dip, or drizzled over pizza…I HIGHLY RECOMMEND.
PREP TIME
40min
COOK TIME
10min
TOTAL TIME
50min
INGREDIENTS
Serves: 2
- 2 baked russet potatoes
- 1 cup frozen corn
- 1 bell pepper, chopped
- 1 cup mushrooms, chopped
- 1 tomato, chopped
Cliantro Cream Sauce
- 1 can great northern beans
- Juice of 1 lime
- 1/4 cup cilantro
- 1 avocado
- 1/2 cup water
- 2 tbsp Nutrtional yeast
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 garlic cloves
EQUIPMENT
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Preheat the oven to 450°F if baking the potato (rather than microwaving it).
- Pierce the potato with a fork or knife a few times to allow the steam to escape. Bake in the oven for about 40 minutes, or microwave for 4 to 6 minutes, depending on the size of the potato. Pierce the potato with a fork or knife to check if it is soft and cooked through.
- Meanwhile chop bell pepper and mushrooms into small pieces.
- In a large nonstick pan over medium heat, combine bell pepper and mushrooms. Add 1-2 table spoons of water throughout the cooking process to help prevent the vegetables to stick to the pan.
- Saute for 10 minutes, add frozen corn, season with a pinch or salt and pepper and saute for 4 more minutes or until vegetables are tender.
- In a blender combine great northern beans, juice of lime, cilantro, avocado, water, nutritional yeast, salt, pepper and garlic cloves. Blend until smooth and creamy. Add an extra 1/4 cup of water if needed.
- When the potato is done, slice in half and place a generous amount of sautéed veggies in the center, fresh chopped tomato, followed by a drizzle of cilantro cream sauce and a sprinkle of cilantro.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
