Category: Dinner, Gluten-Free, Life Style Recipes, Light Dinners, Lunch, Meal Times, Potatoe Recipes, Recipes, Summer Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian
Cuisine: African, European, Italian/USA, Mexican Food, South African
Yields:
4 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 15 Mins
A combination of Gluten-Free and Vegan in one Devine recipe.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Preheat oven to 204 degrees. Scrub Potatoes then pat dry. Using a fork carefully poke holes around the potato to let moisture escape during baking. Carefully set Potatoes directly on oven rack. Bake potatoes for about 50 60 minutes (or until tender when pierced with a fork).
- 2. Meanwhile dice Onion.
- 3. In a large skillet over medium-high heat saute Onion for 7 to 8 minutes. (I use 3 Tbsp. Water/Vegetable broth for no-oil saute method adding more as needed.)
- 4. Meanwhile, Mince Garlic and make Taco seasoning.
- 5. When Onion is translucent add Garlic and 1 Tbsp. Taco seasoning. Stir and saute 1 minute (adding a touch more liquid if necessary).
- 6. Reduce heat to medium-low. Add Black Beans, Tomatoes with juice, Corn and Salsa. Lightly simmer for about 10 minutes stirring occasionally. (Then Salt to taste if desired.)
- 7. When Potatoes are done cut them lengthwise but not all the way through. Gently squeeze and fluff with a fork.
- 8. Spoon the Black Bean mixture over the top. Add any desired toppings before serving.
