• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nutmeg Notebook

Subscribe

Get the latest updates from Nutmeg Notebook!

Success!

  • Home
  • Blog
  • Recipes
  • About & Support
  • eBooks & Shopping
  • Courses
  • Cart
  • My account

Mexican Stuffed Baked Potato & Bean & Rice Burritio Bowl

September 23, 2015 by Tami Kramer 6 Comments

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 Chipotle Nacho Cheeze Sauce or you might prefer the more mild  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, vinegar’s, 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. Try the

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.

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. Shown 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! Updated: I now have my Chipotle Nacho Cheeze Sauce that has some wonderful kick to it!

Tami Nutmeg Notebook

Mexican Stuffed Baked Potato

A simple easy but filling and delicious meal.
Print Recipe Pin Recipe
Servings: 1
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 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 or Chipotle Nacho Cheeze Sauce
  • Salsa – home made or store bought
  • fresh cilantro
  • green onions sliced
  • fresh limes
  • fresh jalapeno diced or sliced if desired

Method
 

  1. 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!

Tried this recipe?

Let us know how it was!
Tami Nutmeg Notebook

Mexican Burrito Bowl

Burrito Bowls are simple and easy but oh so filling!
Print Recipe Pin Recipe
Servings: 1
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 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 or Chipotle Nacho Cheeze Sauce
  • fresh cilantro
  • green onions sliced
  • fresh limes
  • fresh jalapenos diced or sliced if desired
  • fresh baby spinach if desired

Method
 

  1. 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!

Tried this recipe?

Let us know how it was!

Be sure to check out our Amazon Affiliate Page where we share many of our favorite small kitchen appliances, kitchen tools, food products, books and fun things for the grandchildren! Thank you for your support!

We are pleased to announce that if you live in Canada we now have an Amazon.CA Shop Page. We have matched up as many items as we can from our US shop page. Occasionally there are differences in brands and or packaging size.

The full address is Amazon.ca/shop/nutmegnotebook

We are also Holland Bowl Mill Affiliates. The 15 inch Holland Bowl Mill Cherry fruit bowl has a permanent home on our kitchen island. It’s beautiful and useful. The heart shaped bowl makes me happy – I love everything heart shaped! We use our 15 inch Beechwood & cherry bowl (his and her’s) to chop our salads everyday. Eating a salad for one meal every day helped me lose weight and become a size 4. I still eat a salad for one meal a day but now it’s a Big Beautiful Chopped salad and it helps me stay a size 4! See the Chopped Salad Blog Post to find out how you can incorporate a chopped salad into your daily food plan and how you can get a free mezzaluna knife with your Holland Bowl order when you use our Holland Bowl affiliate link as well as free engraving and free shipping.

Print

Filed Under: Beans/Lentils, Main Dish, Mexican/Southwest, Quick/Easy Tagged With: black beans, cilantro, corn, Japanese sweet potato, onion, plant strong recipe, potatoes, Vegan Recipes

Previous Post: « Donna’s Vegan Cheeze Sauce
Next Post: Vegan Multi Bean Soup – Slow Cooker »

Reader Interactions

Comments

  1. Dana N Ferrigno

    September 23, 2015 at 10:35 am

    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

    Reply
    • Tami

      September 26, 2015 at 8:40 am

      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

      Reply
  2. Laura

    March 25, 2016 at 12:51 pm

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

    Reply
    • Tami

      March 26, 2016 at 9:18 am

      I hope you enjoy it as much as we do!

      Reply
  3. Noocube

    December 12, 2016 at 12:34 am

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

    Reply

Trackbacks

  1. Easy Salsa Verde » Nutmeg Notebook says:
    May 22, 2016 at 11:02 am

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

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Plant Powered Party Las Vegas

Plant Powered Party Las Vegas

Vitamix

JOI Plant Milk

Google ads 1

Beet Boost

Google ads 2

Categories

  • All
next page »

Footer

Amazon Ca oneLink

Copyright © 2025 Nutmeg Notebook on the Foodie Pro Theme

Loading…