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Spicy Black Bean and Corn Southwestern Twice-Baked Potatoes (Vegan)

Here's how you make Spicy Black Bean and Corn Southwestern Twice-Baked Potatoes (Vegan)
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  • Servings: 6
  • Prep: 20m
  • Cook: 10m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 6 large russet potatoes (oven-baked, then cooled)
  • 1 medium yellow onion, diced small
  • 1 red bell pepper, diced small
  • 1 jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1 tablespoon cumin seeds, toasted and ground
  • 2 teaspoons ancho chile powder
  • 1 (10-ounce) package frozen corn
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 teaspoon sea salt (more or less to taste)
  • 1/2 cup cilantro, chopped
  • 2 green onions, chopped (about 1/2 cup)
  • 1 (12-ounce) package extra firm silken tofu, drained
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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