Pierce each potato several times with forok. Microwave on HIGH 8 to 10 minutes or until fork-tender, turning halfway through.
Recipe
Main Dish
Vegan Southwest Stuffed Potatoes
Primary Media
Description
The Tajín seasoning adds lots of spicy flavors to these filling vegan sweet potatoes.
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
2 (12-to 14-oz.) russet potatoes | ||
1 tbsp. Hy-Vee vegetable oil | ||
¾ c. Hy-Vee frozen golden cut corn | ||
½ c. Hy-Vee Short Cuts chopped red bell peppers | ||
½ c. Hy-Vee Short Cuts chopped red onions | ||
1 tsp. bottled minced garlic | ||
1 (15-oz.) can seasoned recipe black beans, undrained | ||
1 ½ tsp. Tajín Clásico seasoning, divided, plus additional for garnish | ||
½ tsp. Hy-Vee ground cumin | ||
½ c. dairy-free Cheddar-style shreds | ||
Vegan sour cream, for serving | ||
Fresh cilantro, for garnish |
Things To Grab
- Fork
- Large skillet
Directions
Meanwhile, heat oil in large skillet over medium heat. Add frozen corn and bell peppers. Cook 2 minutes, stirring occasionally. Stir in onions and garlic.
Split potatoes in half lengthwise. Sprinkle cut sides with remaining ½ teaspoon Tajín seasoning. Gently mash seasoning into potato with fork.
Sprinkle potato halves with Cheddar-style shreds. Top with bean mixture. Serve with vegan sour cream; garnish with additional Tajín seasoning and cilantro, if desired.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 0mg
- Sodium: 800mg
- Total Carbohydrates: 57g
- Protein: 11g
Daily Values
0%
Iron 20%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 25%