Southwestern Vegan Twice Baked Potatoes
Southwestern Vegan Twice Baked Potatoes
Prep Time: 30 minutes
Cook Time: 90 minutes
Total Time: 120 minutes
Servings: 4
Serves 6
Ingredients
- piece large Russet potatoes
- piece medium yellow onion, diced small
- piece red bell pepper, diced small
- piece jalapeno pepper, seeded and minced
- clove garlic, minced
- tablespoon cumin seeds, toasted and ground
- teaspoon ancho chile powder
- package 10-ounce frozen corn
- can 15-ounce black beans, drained and rinsed
- teaspoon sea salt, more or less to taste
- ½ cup cilantro, chopped
- package 12-ounce extra firm silken tofu, drained
- ½ cup chopped green onion
Instructions
- Preheat oven to 350° F.
- Rinse and scrub the potatoes. Place on a baking sheet and bake for 1 hour. Let cool.
- Saute´ the onions and red pepper 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 vegetable from sticking. Add the jalapeno peppers, garlic, cumin, and chile powder, and sauté another minute. Add the corn, black beans, sea salt and cilantro.
- Puree the silken tofu in a food processor or blender. Add the tofu to the vegetable mixture and mix well.
- When the potatoes are cool, slice in half lengthwise, and scoop out the inside, leaving a ¼-inch wide rim. Reserve the flesh for another use. Divide the filling evenly between the potato halves and bake for 30 minutes. Serve garnished with chopped green onion.