When you think of a burrito you think tortilla right? Well maybe not after you try this burrito stuffed potato! These are crispy on the outside, but soft and fluffy on the inside. Pack in some burrito fillings and you have yourself a delicious meal that will surely mix up the dinner routine!
TIPS WHEN BAKING YOUR POTATOES
- Preheat the oven to 400 degrees fahrenheit (204 C).
- Prepare your potatoes by washing and scrubbing them and getting as much dirt off as possible. After washing them completely dry the potatoes. Leaving water on the potatoes will allow the potatoes to steam instead of being roasted.
- Using a fork pierce each potato multiple times. This will make sure the steam can escape the potatoes during baking.
- You can line a baking pan with foil, this will make an easy clean up. Place the whole potatoes on the pan and drizzle oil.
- Bake your medium to large potatoes for 40-45 minutes or until you can pierce a fork through the skin easily.
- Depending on the size of your potatoes you might need to keep them in the oven for a shorter or longer time. Just make sure to keep a close eye on them so they don’t overcook.
The great thing about this recipe is that you can get really creative with what you stuff your potato with. I find that it is a great way to use what veggies you already have in your refrigerator.
The options are endless but below are some of my favorites.
CORN
GREEN BELL PEPPER
TOMATOES
RED ONION
FRESH SPINACH
JALAPENOS
PINTO BEANS
I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry.
Substitutions
Avocado Oil-Canola Oil
White Onion- Red Onion
Minced Garlic – Garlic Powder
White Mushroom- Baby Bella Mushrooms
Black Beans- Pinto Beans
Red Pepper-Green Pepper
Sweet Potatoes- Russet Potatoes
These Burrito-Stuffed Sweet Potatoes are:
Fluffy
Savory
Packed with Veggies
Simple & Easy
Gluten-free
When you make these Burrito-Stuffed Sweet Potatoes I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan. I can’t wait to see how you like them!
Burrito-Stuffed Sweet Potatoes
Stuffed with onions, peppers, mushrooms, black beans,and topped with avocado. Not only are these inexpensive to make but oh-so easy to whip up.
Burrito-Stuffed Sweet Potatoes
- 4 medium- sweet potatoes, washed and dried
- 2 Tbsp neutral oil, I used avocado
- 2 tsp filtered water
- 1 medium white onion, diced
- ½ red pepper diced
- 4 cloves of garlic, minced
- 4 ounces white mushrooms, chopped
- 1 cup black beans
- ½ tsp cumin powder
- ½ tsp chili powder
Garnish
- Salt
- Pepper
- Avocado
- Sour Cream
- Salsa
Directions
- Preheat the oven to 400 degrees fahrenheit (204 C).
- Pierce the potatoes with a fork. Place the potatoes on the baking sheet and drizzle with 2 tablespoons of oil. Bake potatoes for 40-45 minutes, or until you can pierce a fork through the skin easily. Depending on the size of your potatoes they might need to be baked a bit longer.
- Heat a pan on medium heat. Once hot add the water, pepper, onion, and cook for 3-4 minutes and mix.
- Add the garlic, mushrooms, black beans, cumin powder, chili powder, and cook for an additional 3 minutes. Drain any excess liquid from the pan and set aside.
- Take baked potatoes out of the oven. Make a cut lengthwise splitting the potato in half.
- Stuff the potatoes with the black bean mixture. Drizzle the potatoes with sour cream and top with avocado and salsa. Taste potatoes and season with salt and pepper (optional).
- Leftovers will last 1 day in an airtight container.
Make it Your Own
- Using large potatoes? You might want to keep them in the oven for a little longer than 40 minutes.
- Short on time? Skip baking these potatoes and cook them in the microwave instead of the oven.
- Get creative with what garnishes you add to your potato, the options are endless.
What a fun recipe!
Looks yummy! What do you suggest instead of sour cream to make this truly vegan?
Hi Rebecca, I used a vegan sour cream 🙂 I found mine at Whole Foods
I guess this is excellent!