Mexican-style Stuffed Baked Potatoes
These Mexican-style Stuffed Baked Potatoes are the ultimate comfort food! Buttery soft potatoes roasted to perfection, stuffed with plant-based protein and all the Mexican-style fixin's, like guacamole and queso.
Ingredients
- 4 russet potatoes
- olive oil or vegan butter
- 1 15oz can of black beans drained and rinsed
- 1 8oz package of seitan crumbled
- chili powder or Mexican fiesta seasoning
- 1 onion diced into wedges
- 1 bell pepper diced into wedges
Fixings
- guacamole
- pico de gallo
- shredded lettuce
- diced chives or scallions
- queso
- hot sauce
Instructions
- Preheat your oven to 425. Line a baking sheet pan with parchment paper or a silicon baking mat.
- Wash and dry the potatoes. Then poke holes all over the potato with a fork.
- Place the potatoes on the baking pan and roast for 30 minutes.
- At the 30 minute mark, take the potatoes out and lightly brush or spray with olive oil (or vegan butter). Place back in the oven and bake another 30 minutes.
- When there's 15 minutes left of baking, dice up the onion and pepper. Add to a skillet with a tablespoon of olive oil and sauté for 4-5 minutes. Add the crumbled seitan at the end and season with chili powder. Sauté the seitan for a minute or two and then remove from the heat.
- Drain and rinse the black beans. Season with chili powder or Mexican Fiesta seasoning.
- At 60 minutes, remove the baked potatoes from the oven. Slice in half and fill with black beans and seitan and veggies.
- Top the potato off with guacamole, lettuce, pico de gallo, queso, diced chives and hot sauce, and serve!