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 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.

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

If you prefer lentils they can work too – try  these Chili Taco Lentils and freeze them in two portion servings for future meals.

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!

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.

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.

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!

Mexican Stuffed Baked Potato

Tami Nutmeg Notebook

A simple easy but filling and delicious meal.

Print Recipe Pin Recipe

Course Main Course

Cuisine Mexican

Servings 1

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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!

Mexican Burrito Bowl

Tami Nutmeg Notebook

Burrito Bowls are simple and easy but oh so filling!

Print Recipe Pin Recipe

Course Main Course

Cuisine Mexican

Servings 1

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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.