Spicy Black Bean and Corn Southwestern Twice-Baked Potatoes (Vegan)
Recipe: #9637
May 19, 2013
Categories: Side Dishes, Beans, Black Beans, Tofu/Soy, Potatoes, Oven Bake, Gluten-Free, High Fiber Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"This is a vegan/vegetarian version that's served as a main meal, filled with black beans, corn and spices, well worth the little extra time to make! Recipe from Chef Del Sroufe, author of “Forks Over Knives – A Year of Meals"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (628 g)
- Calories 823.7
- Total Fat - 5.8 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 468.7 mg
- Total Carbohydrate - 164.6 g
- Dietary Fiber - 23.5 g
- Sugars - 12.8 g
- Protein - 33.8 g
- Calcium - 315.9 mg
- Iron - 9.1 mg
- Vitamin C - 38.6 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Saute the onions and red pepper in oil in a large skillet 7 to 8 minutes until the onions start to brown. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the jalapeno peppers, garlic, cumin, and chile powder, and sauté another minute. Add the corn, black beans, sea salt and cilantro.
Step 3
Puree the silken tofu in a food processor or blender. Add the tofu to the vegetable mixture and mix well.
Step 4
When the potatoes are cool enough to handle, slice in half lengthwise, and scoop out the inside, leaving a 1/4-inch wide rim.
Step 5
Divide the filling evenly between the potato halves and bake for 22-25 minutes.
Tips
No special items needed.
0 Reviews
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