Mexican Bean Baked Potatoes ★★★★★1 review

Super simple baked potato stuffed with chilli non-carne!


  • 2 large Desiree potatoes
  • 400g / 14.1oz Mexican bean can (or see our chilli con-carne recipe)
  • 1lt / 33.8 floz water
  • 50g / 1.7oz vegan butter
  • 50g / 1.7oz vegan cheese
  • Parsley to serve


  1. Wash dirt from the potatoes with a vegetable brush but leave the skin on.
  2. Score the tops of the potatoes with X’s and place in microwave safe dish with water
  3. Microwave on low for 15 minutes until soft and skin have split at X points.
  4. Remove from water and gently split with a fork.
  5. Top with warm Mexican beans, butter, cheese and parsley.

NB: microwave cooking time may vary. You can use a saucepan of water instead.

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  • Kimberley M ★★★★★
    26 August 2017