What’s not to love about a filling, nutrient-packed, health-promoting dish that’s simple to prepare and full of flavor?
One 15-ounce can of beans, drained and rinsed, yields about 1½ cups of beans. You can refrigerate any leftover black beans from this recipe and use them within five days. Or store them in an airtight container in the freezer, where they’ll keep for at least a month or more.
Excerpted and adapted from Plants For You by Diana Goldman. Copyright © 2024 Diana Goldman. Photographs by Diana Goldman | Beantown Kitchen. Published by Beantown Kitchen. Reproduced by arrangement with the Publisher. All rights reserved.
Loaded Baked Potato Bowl with Salsa, Black Beans, Corn & Avocado
Ingredients
- 2 medium baking potatoes, unpeeled and scrubbed
- 1 tablespoon olive oil
- ½ cup small diced yellow onion
- 4 cups destemmed chopped kale, loosely packed
- 1 cup corn, fresh or frozen and thawed
- 1 cup black beans
- ½ cup shredded plant-based cheese (optional)
- 1 cup salsa
- 1 avocado, pitted, peeled, and diced
- ¼ cup fresh cilantro, chopped
- Lime wedges and/or red pepper flakes (optional, for serving)
Directions
01
Cook the potatoes in the microwave or oven until softened and cooked through. If microwaving, wrap in a paper towel and microwave on high for 5-7 minutes, checking periodically, as cooking times will vary depending on the power of your microwave and the size of the potato. If baking, preheat the oven to 425°F. Place the potato on a baking sheet and bake on the middle rack for 45-60 minutes.
02
Heat the olive oil in a medium skillet over medium heat. Sauté the onions for 3-4 minutes or until translucent. Add the kale and cook for 2 minutes, stirring until wilted.
03
Cut the potatoes in half, and place them skin-side down on a plate. Smash with a fork to create an even, bottom potato layer. Top the potato with the onions and kale, corn, black beans, and shredded cheese, if using. Microwave to heat through.
04
Top with salsa, avocado, and cilantro. Serve with lime wedges and red pepper flakes, if desired.
Diana Goldman is a vegan chef, Sierra Club cooking show host, and plant-based nutrition and culinary educator based in Boston.
