I feel a little silly calling this a recipe to be honest.  It is really so simply you may kick yourself for not thinking of it sooner.  Or maybe I am just a little bit nutty and will use any excuse for a baked potato.  Now you can make this meal with other non-vegetarian protein options but I highly recommend you use the avocado cream even if you can have real dairy.  This dinner plan has been a regular option for me ever since I went vegetarian as it is easy, low-effort, and a complete meal in one go.

Now I bet you have peeked ahead and read the ingredients.  It may be occurring to you right about now that I do not call for any sort of butter or butter substitute.  This is on purpose.  The salsa adds just the right amount of moisture and the avocado cream gives it a rich buttery texture.  I promise you will not miss the added fat.


3 medium russet potatoes

1 can of black beans, drained and rinsed

1 head of broccoli, chopped into bit sized florets

1 tbsp taco seasoning of your choice

½ cup salsa

¼ cup of avocado cream

Salt to taste


Preheat the oven to 400 degrees Fahrenheit.  Prick the skin of the potatoes and bake for about an hour till tender (to check, squeeze the potatoes, if they give easily then you know they are done).  Meanwhile, steam the broccoli or, if you are feeling wild and crazy, sauté it with some olive oil.  In a small sauce pan stir together the black beans and taco seasoning till heated through (about five minutes on medium heat).

To assemble, cut a potato in half, length-wise and mash the inner flesh till soft and fluffy. Salt lightly.  Add a quarter of the black beans, 2 tbsp salsa, one quarter of the broccoli, and 1 tbsp of avocado cream.  Garnish with some cilantro, scallions, or lime if you are feeling feisty.

Serves 4.  Although I do sometimes need extra avocado cream for this.

Love and back to basics,



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