Make it Tonight: Loaded Mexican Potatoes

Posted by:Lindsay S. Nixon Category: recipe

This is one of my go-to meals when I don't feel like cooking.

Like a PB&J, it never disappoints. 

Nearly all of these ingredients are pantry staples too, making it another cheap/always available option. 

More easy, pantry-inspired vegan meals here.

What You Need:

1 potato 

1/4 cup frozen corn, thaw

1/2 cup salsa 

1/3 cup black beans or refried 

2 tbsp sliced black olives 

1 green onion, sliced 

guacamole or corn chops (optional) crumble 

DIRECTIONS: 

1. Microwave or bake the potato. 

2. Slice or smash in a bowl. 

3. Top with everything else. 


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ON THE MEAL PLAN THIS WEEK:

Curried Quinoa 

"Tuna" Pasta Salad

Korean Slow Cooker

Lentil Rice Loaf

Tex Mex Sloppy Joes 

Thai Sweet Potato Curry

Pierogi Pockets 

Pasta e Fagioli 

Roasted White Bean Sandwich

Zucchini Risotto

Asian Quinoa Salad 

Chimichurri Wraps 

Bean Dip Tostadas 

Loaded Mexican Potatoes 

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