Easy Tex-Mex Potatoes

June is shaping up to be a scorcher, and about the last thing I feel like doing in this sweltering heat is making the kitchen any hotter, and that’s where these Tex-Mex Potatoes come in.

A few very simple ingredients, and around 10 minutes from prep to plate, and voila! Easy, fast, and flavorful.

For a complete meal, just serve along with a chopped green salad, and a big slice of melon for dessert. Double, triple or quadruple as needed!


2 medium-size russet (Idaho) or Yukon Gold baking potatoes
1 15-ounce can black beans, rinsed and drained
1/2 cup frozen corn
1 cup salsa
sea salt and black pepper, to taste
dash of smoked paprika (optional)

Garnish: fresh cilantro (optional)


Prepare potatoes for baking by scrubbing/washing well, then poking several times with a fork or knife for steam to escape while baking.

Place potatoes on a microwave-safe plate, and cook in microwave oven on full power for around 5 minutes. (Depending on size of potatoes and your microwave power, cooking time may vary, so please adjust as needed.)

While potatoes are baking, combine black beans, frozen corn, and salsa in a small saucepan over medium-high heat. Bring to a boil, then cover and reduce to simmer for 2 or 3 minutes, or until the mixture is hot and bubbling.

Generously season with salt and pepper, and if desired, a dash of smoked paprika.

Top each potato with approximately 3/4 cup of the spicy black bean mixture, and garnish with fresh cilantro. Serve immediately.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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