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Mexican Stuffed Potatoes<br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
Two large russet potatoes (about 1 lb. each) scrubbed and dried<br><br>
Vegan Butter (I use Earth Balance)<br><br>
Spike or salt<br><br>
1 regular can black beans (appx 15 oz.)<br><br>
1 small can corn (not cream style!)<br><br>
1/3 to 1/2 Cup fresh tomato salsa<br><br>
1/4 to 1/3 Cup chopped fresh cilantro<br><br>
Bake or microwave potatoes until done.<br><br><br><br>
While potatoes are cooking, rinse and drain beans and corn and combine with salsa and cilantro.<br><br><br><br>
When potatoes are done, cut in half lengthwise, mash, butter, and Spike or salt to taste.<br><br><br><br>
Cover each half with a generous amount of the veggies and top with a large spoonful of quacamole.<br><br><br><br><br><br>
Additional comments:<br><br>
This is soooo satisfying and easy/quick to make. If you don't have fresh tomatoe salsa and/or guacamole on hand, I'm sure you could chop up a large tomatoe and some red onion with a little salt and possibly a little vinegar for the salsa, and for the quacamole you could just mash up an avecado with some salt.
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