Vegan Stuffed Potato Skins with Corn and Beans
Ingredients
- 3 medium-sized potatoes
- 1/2 tbsp oil
- 1 small/medium onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups corn, fresh from the cob or use one 15 oz can, drained and rinsed
- 1 1/2 cups black beans or kidney beans, cooked or use one 15 oz can, drained and rinsed
- 1/3 cup vegan sour cream
- 2 tbsp nutritional yeast flakes (optional)
- 6-8 tbsp vegan cheese
- 4 scallions, chopped
Spice mixture
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- sea salt to taste
- black pepper to taste
- hot sauce to taste
Preparation
Preheat oven to 400°F (200°C) and bake potatoes until tender, about 45-60 minutes
Cut potatoes in half lengthwise and scoop out insides, leaving a 1/4-inch shell; place shells on a baking sheet
Heat oil in a skillet over medium heat, sauté onion until softened, about 5 minutes
Add garlic and cook for 1 minute
Stir in corn, black beans, and spice mixture; cook until heated through
Mash scooped potato with vegan sour cream and nutritional yeast
Mix in the corn and bean mixture
Stuff the potato shells with the filling
Sprinkle with vegan cheese and bake for 10-15 minutes until cheese melts
Garnish with chopped scallions before serving
