Spicy Black Bean and Corn Southwestern Twice-Baked Potatoes (Vegan)
Created by KittenCal on May 19, 2013
- Servings: 6
- Prep Time: 20m
- Cook Time: 10m
- Recipe #9637
Ingredients
- 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
How to Make
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Step 1: Preheat oven to 350 degrees F.
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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.
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Step 3: Puree the silken tofu in a food processor or blender. Add the tofu to the vegetable mixture and mix well.
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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.
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Step 5: Divide the filling evenly between the potato halves and bake for 22-25 minutes.
Nutritional Facts
- 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