Batata assada ao estilo fiesta mexicana (vegana!)

Ingredientes

• 4 medium russet potatoes
• 1 small yellow onion
• 3 cloves garlic
• 1 1/2 Tbsp. taco seasoning
• 15 oz. can black beans
• 15 oz. can petite diced tomatoes
• 1/2 cup salsa (I use Blender Salsa)
• 1 cup sweet corn, cooked
• 1 batch Cashew Queso
• Fresh chives, cilantro, green onions, nutritional yeast, vegan shredded cheese, vegan sour cream, guacamole, avocado, hot sauce, etc.

Modo de preparo

1. 1

   Bake potatoes: Preheat oven to 400°F (200°C). Scrub potatoes, then pat dry. Using a fork, carefully poke holes around the potato to let moisture escape during baking. Carefully set potatoes on a sheet pan lined with foil or parchment paper. Bake potatoes for about 50-60 minutes (or until tender when pierced with a fork).

2. 2

   Take this time to prepare the Cashew Queso if you haven't already done so. Set aside when finished.

3. 3

   Then begin the black bean mixture. Dice onion.

4. 4

   In a large skillet over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/vegetable broth for no-oil sauté method, adding more as needed.)

5. 5

   Meanwhile, mince garlic.

6. 6

   When onion is translucent, add garlic and 1.5 Tbsp. taco seasoning. Stir and sauté 1 minute (adding a splash more liquid if necessary).

7. 7

   Reduce heat to medium-low. Add black beans (rinsed and drained), tomatoes with juice, salsa, and corn. Lightly simmer for about 10 minutes, stirring occasionally.

8. 8

   When potatoes are done, cut them lengthwise, but not all the way through. Gently squeeze and fluff the insides with a fork. (Or simply dice them instead if preferred.) Then spoon the black bean mixture on top. Add cashew queso and any other toppings.