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Mexican Stuffed Baked Potato & Bean & Rice Burritio Bowl

You might be surprised to learn that some of my favorite meals don’t come from a recipe. It’s true! Instead they are simple and easy by combing a few ingredients that I have precooked and wallah – you have a meal. Once or twice a week I batch cook a variety of ingredients such as rice, potatoes, beans, squash, vegetables, salad dressings and  Donna’s vegan cheeze sauce. In addition to that I will prep fresh cilantro, green onions and cut limes into wedges, to have as toppings. From these ingredients along with some greens and other vegetables I can come up with lots of different bowl or potato meals. They can have different flavor profiles depending on what herbs, vinegars, salsas or sauces I choose to use. Today it’s all about Mexican/Southwest flavors.

Mexican Stuffed Baked Potato Nutmeg Notebook

Mexican Stuffed Baked Potato
Nutmeg Notebook

The idea for the stuffed baked potato comes from Chef AJ and I am so glad she shared this concept. Add your favorite Mexican ingredients to a potato and you have a delicious meal.  You can use home cooked beans or canned beans that you have rinsed and drained.

Chili Lentil Stuffed Potato Nutmeg Notebook

Chili Lentil Stuffed Potato
Nutmeg Notebook

If you prefer lentils they can work too – try  these Chili Taco Lentils and freeze them in two portion servings for future meals. If you are following the Chef AJ Ultimate Weight Loss (UWL) plan you can make the Lentil “Taco Meat” on page 18 of the recipe guide too. You can watch Chef AJ’s tv cooking show episode 4 on Foody TV and see her making the lentil taco meat!

Donna's Vegan Cheeze Sauce Nutmeg Notebook

Donna’s Vegan Cheeze Sauce
Nutmeg Notebook

Don’t forget frozen or fresh corn, salsa, cilantro, vegan cheeze sauce, sliced green onions and jalapenos if you wish. This very filling meal can be pulled together in about 10 minutes. Even if you don’t have a potato already cooked you can microwave a potato in just minutes and still have this meal ready in a flash!

Broccoli  Cheeze Stuffed Baked Potato Nutmeg Notebook

Broccoli Cheeze Stuffed Baked Potato
Nutmeg Notebook

Before going plant based I use to love a broccoli cheese stuffed baked potato and I can still enjoy that flavor profile. It’s so delicious – you have to give it a try. Show here with corn on the cob cooked in the pressure cooker with a cup of water and 4-6 small ears of corn placed on a wire rack in cooker on high pressure for 1 minute. Mexicano Veggie Burgers are great to make ahead and freeze.

Stuffed Japanese Baked Potato with Donna's Cheeze Sauce

Stuffed Japanese Baked Potato with Donna’s Cheeze Sauce

I would never have thought to make this with a sweet potato but Chef AJ said it was good so I gave it a try.  These sweet potatoes have an almost white flesh and are very sweet making for a nice contrast to the spicy flavor of the salsa.Talk about scrumptious! If you have leftover chili use that to top off a potato and make the leftovers taste really different.

Bean Burrito Bowl Nutmeg Notebook

Bean Burrito Bowl
Nutmeg Notebook

No potatoes – no worries you can use a bed of cooked brown rice or cooked quinoa instead. When you make a batch of grains take a container of it and freeze it so you will always have something on hand for a quick meal.  Sometimes I like to add a layer of baby spinach in the bottom of the bowl and add the hot rice on top and it wilts it just enough and its a great way to sneak in some extra greens. When I make Donna’s Cheeze Sauce I  sometimes add a little bit of fresh jalapeno pepper to it when I blend it up and it makes an awesome nacho cheeze flavor. Of course fresh lime juice squeezed over the top makes everything taste even better!

Mexican Stuffed Baked Potato 

  • 1 hot baked potato – I like organic Yukon gold, a big russet or an organic Japanese sweet potato
  • 1/2 cup hot black, pinto beans, re-fried beans or Chili Taco Lentils
  • 1/2 cup hot fresh corn or frozen corn thawed and warmed
  • Donna’s Vegan Cheeze Sauce
  • Salsa – home made or store bought
  • fresh cilantro
  • green onions sliced
  • fresh limes
  • fresh jalapeno diced or sliced if desired

Use any amount of beans and corn you want. This is just a guide to get you started. Cut open the hot potato and stuff it with the ingredients of your choice. Enjoy!

Mexican Burrito Bowl

  • 1 cup hot cooked brown rice or cooked quinoa
  • 1/2 cup hot black, pinto, re-fried beans or Chili Taco Lentils
  • 1/2 cup hot fresh corn or frozen corn thawed and warmed
  • Salsa – homemade or store bought
  • Donna’s Vegan Cheeze Sauce
  • fresh cilantro
  • green onions, sliced
  • fresh limes
  • fresh jalapenos diced or sliced if desired
  • fresh baby spinach if desired

Use any amount of beans and grain you want. This is just a guide to get you started. In a large bowl layer all ingredients starting with the spinach if desired. Use as much of each ingredient as you wish. Enjoy!

Happy Healthy Cooking!

What is one of your favorite easy go to meals?

 


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5 comments

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  1. Dana N Ferrigno says:

    Tami, you do such a beautiful job with your site. It has become my second go to besides our UWL group. I am still eating your baked beans. I used El Rancho Gordo’s Ayocote blanco beans. (Grab them while u can I use them quite a bit) Yesterday, I had them cold for lunch.
    I love the way you have put this post together. You have everything we need right here. My husband Tony is now a part of our UWL group. This post with sources, explanations of batch cooking, incredible pictures that gets the brain juices flowing, and your expertise make our path enjoyable and EASY! We were ALL so lucky the day you made the decision to go Plant Based on your site. You hold the ranks with Chef AJ and Wendy. But there is another element that is present here. That is your love and compassion in the presentation of all you do for all of us. Thank you dearest of girls.
    Love, Dana

    1. Tami says:

      Hi Dana,

      Thank you so much for you amazing kind words. You have no idea how much it means to me to know that you enjoy the blog posts and find them valuable. Adopting a whole food plant based diet is the best thing I ever did for myself. I want to share my joy and success with eating this way and try to make it easier for others to follow a whole food plant based diet. You are so kind and generous with your thoughtful comments. We are all fortunate to have you in our lives Dana. I am looking forward to meeting you one day.

      Blessings,

      Tami

  2. Laura says:

    I love this recipe. I will go home and try it tonight! thanks for your time posting the recipe!

    1. Tami says:

      I hope you enjoy it as much as we do!

  3. Noocube says:

    Wow I love it! My daughter wanted something like this :). I will ask her to help me tonight and cock this amazing recipe.

  1. Easy Salsa Verde » Nutmeg Notebook says:

    […] Mexican Stuffed Potato,  and Donna’s Vegan Cheeze Sauce. […]

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