Stuffed Baked Potatoes (Tex-Mex Style)

Fluffy baked potatoes are split open and filled with seasoned black beans, sweet corn, and salsa to create a hearty Tex-Mex inspired vegan meal that’s satisfying, colorful, and budget-friendly.

Ingredients

4 Large Potatoes

1 cup Black Beans (cooked or canned)

1 cup Corn Kernels

1/2 cup Salsa

Seasonings (cumin, chili powder, salt, pepper) – pantry

Optional: Vegan Cheese, Avocado slices, Vegan Sour Cream

Salt and Oil, for rubbing the potato (optional for crispy skin)

Stuffed baked potatoes are one of those meals that prove simple ingredients can create something truly satisfying. When you bake a potato until the skin is crisp and the inside is soft and fluffy, it becomes the perfect base for all kinds of toppings. I love filling mine with seasoned black beans, sweet corn, and a spoonful of salsa for a Tex-Mex twist that’s hearty, colorful, and packed with flavor.

It feels indulgent but is actually one of the most budget-friendly meals you can make, and the toppings are so versatile that you can swap in whatever you have on hand—from leftover chili to roasted veggies or even lentil sloppy joe mix.

Instructions

Preheat oven to 400°F (200°C).

Scrub potatoes, prick with a fork. Rub the potatoes with oil then salt. This will produce a crispier delicious skin. Bake for 50–60 minutes until soft.

Cut open and fluff insides with a fork.

Top with warm beans, corn, salsa, and seasonings.

Serve warm as a complete meal.

Tip: Swap toppings with chili, leftover curry, or lentil sloppy joe mix for variety.

Serves: 4 Cost: $4.50 → $1.12 per serving