Stuffed Potatoes With Lentil Chili Recipes
MEXICAN BAKED POTATOES
These Mexican baked potatoes are easy to make and SO satisfying. Baked potatoes are stuffed with a quick lentil-tomato stew and topped with a vegan cheese sauce. Perfect for meal-prep, lunches to-go and makes for a fun eye-catching meal.
Provided by Jessica Laroche
Categories Main Course
Number Of Ingredients 13
Steps:
- Pre-heat the oven at 400°. Poke the potatoes with a fork a few times and wrap them in aluminium foil. Cook the potatoes for about 60 minutes. Depending on the size of your potatoes, you might need to cook them more or less. Test them after 45 minutes and then, every 15 minutes or so: the potatoes are ready when you can enter a knife all through their flesh very easily without resistance.
- If the vegan white queso is not prepared ahead, now is a good time to start making it as well (you will have to boil potatoes and cashews to make it)
- Warm a large pan, then add the onion, pepper and a pinch of salt and black pepper and cook over medium high heat for about 5-6 minutes until soften. Use oil or a small amount of water to prevent the veggies from burning.
- Add the garlic, oregano and chili powder and cook for one more minute while stirring.
- Then, add the lentils, canned tomatoes (with all the juice) and water. Cook for about 10 minutes on medium heat stirring regularly (keep on a gentle simmer). Keep cooking until thicker: the lentil stew is ready when you reach a saucy texture without being too watery. Then, add the leafy green and keep cooking for about 1-2 more minutes or until wilted. Taste and adjust the seasonings (salt, pepper and chili powder).
- Make an opening through the cooked potatoes lengthwise (without cutting them all the way through). Using a fork, fluff the flesh to loose it up a bit.
- Add one or two large spoonfuls of the lentil stew inside the potato as well as on the side.
- Drizzle with the vegan white queso or add a dollop of vegan sour cream.
- Garnish with the fresh toppings of your choice and enjoy!
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