Tex-Mex Stuffed Potatoes

Creamy, and super high fibre, sure to keep you full for hours!

This recipe makes 4 full servings, or 8 side dishes and takes just over an hour to prepare.


  • 4 russet potatoes, scrubbed clean and cut in half, length-wise
  • salt & pepper
  • 1-2 tbsp coconut oil
  • 1 yellow onion, diced
  • 1 can of black beans, drained and rinsed
  • 2 tbsp taco seasoning
  • 2 tbsp vegan butter
  • 1 lime, cut into wedges
  • Salsa
  • 1-2 avocados, sliced
  • 1/4 cup each: chopped red cabbage, cilantro, green onions

Preheat the oven to 400F.

Poke several holes into the open faces of the potatoes, then massage about 1 tbsp of coconut oil onto them (just the cut parts, not the skin) and season with salt and pepper. Place potato halves face up onto lined baking sheet and back for about 40 minutes, or until they are tender when you poke them.

In the meantime, in a large skillet heat the rest of the coconut oil over medium and sauté the yellow onion until translucent (about 5-10 mins). Add in the beans and 1 tbsp of taco seasoning. Sauté for another minute or two.

When the potatoes are done, carefully scoop out the innards into a bowl and add the vegan butter and rest of the taco seasoning. Mash or blend well. I used an immersion blender to ensure maximum creaminess!

Add the seasoned onion and beans to the pureed potatoes and mix until everything is evenly spread through.

Scoop the mixture back into the potato shells and bake for another 10 minutes.

Serve with salsa, avocado, squeeze of lime. Garnish with cabbage, cilantro, and green onion.



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