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.
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.
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
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Print Pin CommentIngredients
- 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.
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!
Emily Rose says
I love Mexican food and this looks like a tasty recipe, I'll have to figure out a vegan option!
Becca @ Amuse Your Bouche says
It would be really easy, just skip the cheese! :)
Cricket says
I'm not a vegetarian, but your recipes definitely have me added some meat free dinner options during the week! Thank you for helping my add a bit of variety to our dinner!
Becca @ Amuse Your Bouche says
Eating vegetarian, even just a couple of days a week, has SO many benefits for our planet - so happy to hear you might add a few more veggie options to your rotation :)
nicol says
this sounds and looks absolutely lush! i love black beans too
Miss Kitty Kaos says
I love baked potato and am always looking for new toppings this is so up my street x
Dannii @ Hungry Healthy Happy says
I am baked potato obsessed at the moment, so this looks like a good way to make them a big more exciting. I love anything Mexican.
leonii amber says
I LOVE jacket potatoe its supper yummy and this looks like a tasty filling they literally go with anything!
WhatLauraLoves says
Ooh yummy, these look so delicious, I love jacket potatoes and really should eat them more often! xxx
Becca @ Amuse Your Bouche says
Every time I make a jacket potato I think the same! Such an underrated dinner :)
The London Mum says
What a genius way to jazz up a potato! Sounds delicious. x
Ickle Pickle says
I do love potatoes, but have never really tried Mexican food. The spinach and ricotta cheese one looks divine! Yum! Kaz x
Becca @ Amuse Your Bouche says
You've never tried Mexican food?! Oh my gosh it's my favourite, you must try making something!
Liz Mays says
Gosh, these look great. I'd love to try making a few of these as sides for one of our meals.