My new Sunday ritual: Bake an entire bag of potatoes.
My new weekday ritual: Eat ALL the potatoes.
You guys, these potatoes are literally a party in your mouth.
We gobbled these up for dinner last week and I was full for 2 days. The best part about making delicious meals like this on a weeknight is that they take all of about 20 minutes to throw together if you get your prep on over the weekend, but they look like you slaved all day.
I don’t know about you but I work full time and try to get in a good exercise at least 3 times a week. By the time I get home, shower, blow dry my hair (#persiangirlproblems), and get downstairs to cook dinner, I’m STARVING. I really only have a 20 minute threshold before the hanger kicks in and I’m about ready to eat all the bags of chips in the cabinet and call it a night. However, I refuse to eat boring meals 5 nights a week and I most certainly will not eat chips and call that dinner. I just LOVE that I don’t have to. Ever.
These potatoes have got it all. They’re healthy, filling, quick to make and clean up, packed with flavor as well as nutrients, and best of all the leftovers make a GREAT office lunch the day after. All you have to do is bake up a bag of potatoes over the weekend and you’ll be all set for this quick meal on Monday, Tuesday, and/or Wednesday!
The cheese sauce alone makes this recipe worth trying. I swear I could pour that cheese sauce on a piece of cardboard and it would be a tasty meal… but I didn’t, I promise.
Let’s get cooking. 20 minutes on the clock starts now!
Fiesta Baked Potatoes
For the Potatoes:
4 large russet potatoes
For the Beans:
1 can black beans
1/2 cup diced onions
1/2 tsp crushed garlic
3 tbsp chili powder
1 tsp turmeric
1 tsp smoked paprika
1 tsp salt
1/2 cup water
For the Cheese Sauce:
1/2 cup cashews
1/2 cup water
1/2 juice of a lemon
1/4 cup nutritional yeast
1 tsp miso paste
1/2 tsp apple cider vinegar
1 tsp turmeric
Salt & Pepper to taste
For the Toppings:
Pico De Gallo
Sliced Black Olives
Lemon or Lime wedges
- Wash potatoes well and puncture a few times with a fork. Bake at 425 degrees fahrenheit on parchment lined baking sheet for 50 minutes, removing once halfway to flip around.
- In a small nonstick saucepan, saute onions and garlic in water until they are soft. Add all seasonings and stir to toast and bring out the flavors. Add 1 can of black beans, rinsed and drained, and stir well. Bring heat to a low and cover to simmer for 10 minutes. Add a bit more water if needed.
- Soak cashews in boiling water for 5 – 10 minutes. Drain and Rinse cashews and add to a blender with all the rest of the ingredients. Blend until completely smooth. Taste and season with more salt & pepper if necessary.
- Once your potatoes are completely cooked through cut a small slit down the middle and push open to reveal the inside but not separate all the way.
- Top with beans, “cheese” sauce, guacamole, pico de gallo, sliced black olives. Garnish with cilantro and lemon/lime. Serve with Hot Sauce and Enjoy it Veganly much!
Try these with my Guakalemole recipe for a real health boost!
Note: I cook for only my husband and I so I keep the servings small in order to avoid waste. If you’re cooking for a big family or a house party just double or triple the ingredients. Everything lasts wonderfully in the fridge and reheats perfect for leftovers.