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Discussion Starter · #1 ·
Mexican Stuffed Potatoes

Category:

Suitable for a: vegan diet

Ingredients:

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Two large russet potatoes (about 1 lb. each) scrubbed and dried

Vegan Butter (I use Earth Balance)

Spike or salt

1 regular can black beans (appx 15 oz.)

1 small can corn (not cream style!)

1/3 to 1/2 Cup fresh tomato salsa

1/4 to 1/3 Cup chopped fresh cilantro

Guacamole

Instructions:

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Bake or microwave potatoes until done.

While potatoes are cooking, rinse and drain beans and corn and combine with salsa and cilantro.

When potatoes are done, cut in half lengthwise, mash, butter, and Spike or salt to taste.

Cover each half with a generous amount of the veggies and top with a large spoonful of quacamole.

Additional comments:

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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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