Black bean tomato avocado baked potato

Loaded baked potato with refried black beans, tomato and avocado

This is such a quick, healthy and easy recipe. An added bonus, it’s plant-based and vegan and inexpensive to make.


4 medium sized organic red potatoes
1 15 oz can refried black beans
1/2 Pint cherry or grape tomatoes, rinsed
1-2 ripe avocados skin washed and dried
Pinch Garlic salt and pepper, or your preferred herbs


Prepare potatoes

  1. clean, rinse and pierce all sides of the potatoes with a fork
    place in a microwave safe dish, drizzle a little olive oil on the potatoes and cover with a paper towel or microwave safe lid
  2. Cook until the potatoes are soft and can be pierced evenly on all sides with a fork
  3. Cut a hole in the center of the potatoes

Prepare topping

  1. Open refried black beans can
  2. Halve grape tomatoes
  3. Peal, remove pit from avocados and slice into 8 slices

Assemble Potatoes

  1. Spoon 1-2 T refried black beans on top of potatoes
  2. Top potatoes with avocado slices, tomatoes
  3. Sprinkle seasonings
  4. Garnish with fresh cilantro if desired

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