Vegetarian Mexican Baked Potato Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 464.1
  • Total Fat: 11.6 g
  • Cholesterol: 20.0 mg
  • Sodium: 446.6 mg
  • Total Carbs: 74.3 g
  • Dietary Fiber: 9.9 g
  • Protein: 17.0 g

View full nutritional breakdown of Vegetarian Mexican Baked Potato Casserole calories by ingredient


Introduction

5 medium sliced baked potatoes
2 to 3 tbsp taco seasoning
1 to 2 tbsp evoo
1 15 ounce jar of salsa
1 small can of Rotel tomatoes
1 15 ounce of black beans
1 large avocado
1 can of frozen corn (optional)
1 tbsp cilantro
1/2 cup panko bread crumbs
1 cup shredded cheddar cheese
5 medium sliced baked potatoes
2 to 3 tbsp taco seasoning
1 to 2 tbsp evoo
1 15 ounce jar of salsa
1 small can of Rotel tomatoes
1 15 ounce of black beans
1 large avocado
1 can of frozen corn (optional)
1 tbsp cilantro
1/2 cup panko bread crumbs
1 cup shredded cheddar cheese

Number of Servings: 6

Ingredients

    10 serving Baked Red Potato - Small (1.75-2.5" diameter)
    2 tbsp Extra Virgin Olive Oil
    1 cup Rotel diced tomato and green chiles (by BUMBA_178)
    1 tbsp Cilantro, dried
    2 cup Beans, black
    2 cup Yellow Sweet Corn, Canned
    30 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
    1 cup Cheddar Cheese, Kroger shredded Sharp Cheddar

Directions

Slice or dice potatoes.
Mix potatoes with 2 tbsp olive oil and taco seasoning.
Bake potatoes for 20-30 minutes at 400 degrees, until fork tender.
Mix tomatoes, black beans and corn. Pour over baked potatoes.
Cover with bread crumbs, sprinkle with cilantro and cheese.
Spread the avocado on top of mixture.
Bake in a 350 degree oven for 30 minutes. Until cheese is golden.

Serving Size: 6 to 8 servings

Number of Servings: 6

Recipe submitted by SparkPeople user HNGUSTAFSON.

TAGS:  Vegetarian Meals |