May Recipes

Vegan Southwest Stuffed Potatoes

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Three Vegan Southwest Stuffed Potatoes
Hands On:
5 minutes
Total Time:
15 minutes


  • 2 (12-to 14-oz.) russet potatoes
  • 1 tbsp Hy-Vee vegetable oil
  • ¾ cup Hy-Vee frozen golden cut corn
  • ½ cup Hy-Vee Short Cuts chopped red bell peppers
  • ½ cup Hy-Vee Short Cuts chopped red onions
  • 1 tsp bottled minced garlic
  • 1 (15-oz.) can seasoned recipe black beans, undrained
  • 1 ½ tsp Tajín Clásico seasoning, divided, plus additional for garnish
  • ½ tsp Hy-Vee ground cumin
  • ½ cup dairy-free Cheddar-style shreds
  • Vegan sour cream, for serving
  • Fresh cilantro, for garnish
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Pierce each potato several times with forok. Microwave on HIGH 8 to 10 minutes or until fork-tender, turning halfway through.
Meanwhile, heat oil in large skillet over medium heat. Add frozen corn and bell peppers. Cook 2 minutes, stirring occasionally. Stir in onions and garlic.
Split potatoes in half lengthwise. Sprinkle cut sides with remaining ½ teaspoon Tajín seasoning. Gently mash seasoning into potato with fork.
Sprinkle potato halves with Cheddar-style shreds. Top with bean mixture. Serve with vegan sour cream; garnish with additional Tajín seasoning and cilantro, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 8g 10%
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 800mg 35%
Total Carbohydrate: 57g 21%
Dietary Fiber: 2g 7%
Sugars: 6g 12%
Protein: 11g 22%

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