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Course Main Course
Cuisine Mexican, Plant-based
Calories 462 kcal


  • 1 medium potato baked or microwaved
  • 2 cups chopped kale steamed or microwaved
  • ½ cups frozen corn defrosted
  • ½ cup cooked black beans
  • ½ cup salsa
  • ¼ avocado diced
  • 2 tablespoons cilantro chopped
  • optional: lime wedges for serving


  • Slice the cooked potato in half. Open the two halves, skin side down, on the plate. Smash the potato to create an even, bottom potato layer.
  • Top the potato with the steamed kale, corn, and black beans.
  • Microwave, to heat through.
  • Top with salsa, avocados and cilantro.
  • Serve with lime wedges if desired.


A 15 oz can of black beans, drained and rinsed, yields about 1 1/2 cup of beans. You can refrigerate any leftover beans, you don't use for the recipe, and use within five days. Or freeze them for later use. They will keep in an airtight container in the freezer for months.
Sprinkle cashew parmesan, see recipe, on top of the potatoes for an added cheesy flavor.


Serving: 1personCalories: 462kcalProtein: 16gSaturated Fat: 1.4gPotassium: 2820mgFiber: 21gCalcium: 346mgIron: 4.2mg
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