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    Home » Recipes » Vegetarian Dinner Recipes

    Mar 31, 2016 · Modified: Feb 22, 2017 by Becca Heyes · This post may contain affiliate links · 43 Comments

    Mexican black bean stuffed potatoes

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    Total time: 35 minutes
    Servings: 3
    4.50 from 2 votes
    Jump to Recipe Rate this Recipe
    Mexican black bean stuffed potatoes - an easy way to make potatoes the star of the show! Stuffed with black beans and salsa, and topped with plenty of cheese. A fab vegetarian dinner!
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    I seem to be on a bit of a Mexican kick lately - burrito bowls, chilli mac, now these Mexican black bean stuffed potatoes... I just love it all! It's hard to go wrong with beans, cheese, veggies and a bit of spice.

    This time I used my favourite Mexican-inspired flavours to stuff a humble spud.

    Mexican black bean stuffed potatoes - an easy way to make potatoes the star of the show! Stuffed with black beans and salsa, and topped with plenty of cheese. A fab vegetarian dinner!

    I use potatoes all the time, but it's rare that they're allowed to be the star of the show. They're usually added to a meal as an afterthought - a few roast potatoes on the side, maybe a bit of mash or a little jacket potato. But despite this, they usually end up being the best bit of the meal. 'Leftover roast potatoes' is not a phrase that has ever been uttered in my house - however many I make, they always disappear very quickly.

    So it seems only fitting that one of my favourite ingredients be allowed to have the limelight for a change. Stick a bit of salad on the side, and these Mexican black bean stuffed potatoes can become a full meal.

    Mexican black bean stuffed potatoes - an easy way to make potatoes the star of the show! Stuffed with black beans and salsa, and topped with plenty of cheese. A fab vegetarian dinner!

    These stuffed potatoes don't take long to make, especially if you start them off in the microwave to begin with. While the potatoes are softening, you can prepare the Mexican-style filling, which doesn't need any pre-cooking (I'm not one for a lot of faff). Black beans, salsa, spices, spring onions and fresh coriander - it's a classic combination and everything works so well together.

    When you've hollowed out the cooked potatoes to make a bit of room for the stuffing, make sure you keep the flesh - you definitely don't want to throw it away. Potato is a great source of fibre and potassium, so keep it for the next day (or just serve it on the side!). There are so many things you can do with leftover potato - use it on top of a shepherd's pie, blend it into soup, throw it in a curry or stew... the options are endless.

    If you're a potato fan, there are plenty more potato recipes on the Love Potatoes website, and on the Potatoes: More Than Just A Bit On The Side Facebook page.

    If you have any other bright ideas for serving up potatoes, let me know in the comments!

    Mexican black bean stuffed potatoes - an easy way to make potatoes the star of the show! Stuffed with black beans and salsa, and topped with plenty of cheese. A fab vegetarian dinner!

    Mexican black bean stuffed potatoes

    If you've cooked this recipe, don't forget to leave a star rating!

    4.50 from 2 votes
    Print Pin Comment
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 3
    Calories:
    Author: Becca Heyes

    Ingredients

    • 3 fairly large potatoes
    • 400 g tin black beans, drained (240g, or ~ 1 ¼ cups, when drained)
    • 2 tablespoon salsa
    • 2 tablespoon fresh coriander (cilantro), chopped
    • 2 spring onions, chopped
    • ½ teaspoon chilli powder
    • ½ teaspoon smoked paprika
    • Salt
    • Black pepper
    • 75 g cheddar cheese, grated (~ ¾ cup when grated)

    Instructions

    • Preheat the oven to 200°C (Gas Mark 6 / 400°F).
    • Thoroughly wash the potatoes, and prick each several times with a fork. Place them on a plate, and microwave for 10-15 minutes (depending on the size of your potatoes), or until the potatoes are fairly soft. Make sure you turn them over every few minutes to ensure they cook evenly.
    • Meanwhile, add the drained black beans to a large bowl. Mash them roughly, leaving a few beans whole for texture. Add the salsa, fresh coriander, spring onions, chilli powder, paprika, and a good pinch of salt and pepper. Mix well.
    • When the potatoes are soft, cut the tops off (be careful as they'll be hot!). Use a spoon to create a hollow in the centre of each potato, leaving around a centimetre of potato flesh around the edges to help the potato hold its shape. Set aside the potato flesh for an alternative use.
    • Stuff each potato with the bean mixture, and top with the grated cheese. Bake for around 15 minutes, until the cheese has melted and the potatoes are piping hot. If you want the cheese to crisp up a little, place them under a hot grill (broiler) for a minute or two.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!
    Stuffed potatoes NI

    Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.

    Here's another simple stuffed potato recipe - spinach and ricotta stuffed potatoes!

    Spinach and ricotta stuffed potatoes

    More Vegetarian Dinner Recipes

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    • Slow Cooker Mushroom Stroganoff
    • Vegetarian Chilli Mac (One Pot!)
    • 30 Super Quick Vegetarian Dinners (20 minutes or less!)
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    Comments

    1. Leta Bez-Wogen says

      January 31, 2020 at 12:59 am

      I read all the other comments that said it sounded good but I actually made it. It was super easy, full of protein, vegetarian and yummy - especially with a dollop of sour cream. I would make them again. Thanks.4 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        February 07, 2020 at 1:43 pm

        Thanks Leta! :)

        Reply
    2. Choclette says

      April 14, 2016 at 7:00 pm

      I am literally groaning with want here. Admittedly I haven't had supper yet, but I love baked potatoes AND Mexican flavours AND black beans. Fab recipe.

      Reply
      • Becca @ Amuse Your Bouche says

        April 15, 2016 at 10:35 am

        Haha praise indeed! Thanks :)

        Reply
    3. Cathy @ Planet Veggie says

      April 14, 2016 at 4:04 pm

      Oh yum, these look amazing. I'm usually quite unadventurous with my baked potatoes and just have chilli on them!

      Reply
    4. Jenn says

      April 08, 2016 at 1:57 pm

      Sounds so good! I can totally picture these on an appetizer table too, using small baby potatoes. Delicious!

      Reply
      • Becca @ Amuse Your Bouche says

        April 08, 2016 at 5:18 pm

        Ooh that's a good idea!

        Reply
    5. [email protected] says

      April 06, 2016 at 5:59 pm

      How amazing it is! I fell in love with your Mexican black bean stuffed potatoes at the first sight. I don't know what the taste of it is like, but it looks great, and I'm hungry now, haha. Thanks for sharing this tasty recipe BECCA!

      Reply
    6. Petra / Be Healthy Now says

      April 03, 2016 at 9:10 pm

      I really looove the look of these potatoes, such a great combination of ingredients! I wouldn't make them spicy though as I don't like spicy food but still it would make a great meal.

      Reply
      • Becca @ Amuse Your Bouche says

        April 04, 2016 at 10:28 am

        You can definitely tone down the spice if you prefer! :)

        Reply
    7. Katie Bryson says

      April 03, 2016 at 1:04 pm

      I eat jacket potatoes an awful lot... they're my favourite lunch when i'm working from home as they're more satisfying than a sandwich or bowl of soup. I love your black bean stuffing idea, so i'm definitely going to be giving that a whirl when the boys go back to school!

      Reply
      • Becca @ Amuse Your Bouche says

        April 04, 2016 at 10:28 am

        I need to make baked potatoes more often, they're so underrated!

        Reply
    8. Rebecca Smith says

      April 02, 2016 at 10:52 pm

      These sound absolutely amazing, so delicious and filling!

      Reply
    9. Daniella says

      April 02, 2016 at 8:19 pm

      Oh my goodness these look and sound delicious! I have a lot of dried black beans to use up after trying a brownie recipe that used them so thanks for the recipe, I can now use them up.

      Reply
    10. Zoë IKIWN says

      April 02, 2016 at 8:02 pm

      WOW! My mouth is watering just looking at those pictures! I love Mexican food and this stuffed potato sounds wonderful. I would never have thought of doing stuffed potatoes but it makes perfect sense :) X

      Reply
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