PP: Easy Tex-Mex Potato

Chef:  Vicki Brett-Gach
Makes:  1 serving
Prep Time:  2 minutes
Cook Time:  5 minutes
Total Time:  7 minutes


  • 1 medium-size russet (Idaho) or Yukon Gold baking potato (about 8 ounces)
  • 1 15-ounce can black beans, rinsed and drained
  • 1 c frozen corn
  • 1 c salsa
  • sea salt and black pepper, to taste 
  • Garnish: Fresh cilantro (optional)


  1. Prepare potato for baking by scrubbing/washing well, then poking several times with a fork or knife for steam to escape while baking. 
  2. Place the potato on a microwave-safe plate, and cook in microwave oven on full power for 5 minutes. (Depending on size of the potato, cooking time may vary; adjust as needed.)
  3. While the potato is baking, combine black beans, frozen corn, and salsa in a small saucepan over medium-high heat. Bring to a boil, then cover and reduce to simmer for 2 or 3 minutes, or until the mixture is nice and hot and bubbling.
  4. Season with salt and pepper, to taste.
  5. Top the baked potato with approximately 1 c of the spicy black bean and corn mixture, and garnish with fresh cilantro, if desired. Serve immediately.


  1. Additional spicy black beans and corn mixture can be refrigerated for more EASY TEX-MEX POTATOES later in the week.
  2. These potatoes are great for breakfast, lunch, or dinner!


Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator and a Certified Personal Chef.  Follow her blog, Ann Arbor Vegan Kitchen [http://www.annarborvegankitchen.com] at AnnArborVeganKitchen.com for new recipes as soon as they are published-

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