

Vegan Walnut Stuffed Potato
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Recipe - Downers Grove, IL

Vegan Walnut Stuffed Potato
Prep Time9 Minutes
Servings4
Cook Time36 Minutes
Ingredients
4 medium yellow potatoes
2½ cups raw California walnuts
1 (15 oz.) can of Fresh Thyme black beans, rinsed and drained
3 Tbsp. Fresh Thyme extra-virgin olive oil, divided
⅓ cup enchilada sauce
1 Tbsp. Fresh Thyme white vinegar
1 (1.25 oz.) pkg. Fresh Thyme taco seasoning
Fresh Thyme pico de gallo
Avocado, peeled, pitted, and chopped
Radish, sliced
Fresh cilantro
Directions
- Preheat oven to 425°F. Scrub potatoes; prick with a fork several times. Place potatoes directly on oven rack or use a pan. Bake for 55 to 60 minutes.
- Meanwhile, combine walnuts and black beans in a food processor; pulse until coarsely chopped. Add 2 Tbsp. oil, enchilada sauce, vinegar, and taco seasoning to food processor; pulse again until mixture is the size of grains of rice; set aside.
- Remove potatoes from oven and cool slightly, about 10 minutes. Cut potatoes open lengthwise and fluff with a fork.
- Heat remaining oil in a large skillet over medium heat. Transfer walnut mixture to skillet and cook until it is browned and resembles ground meat; stir frequently. Divide mixture evenly among potatoes.
- Top with pico de gallo, avocado, radish, and cilantro, as desired.
Nutritional Information
Each serving contains: 368 calories, 11 g fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 1097 mg sodium, 60 g carbohydrates, 8 g fiber, 6 g sugar, 10 g protein. ","Daily values: 5% vitamin A, 24% vitamin C, 6% calcium, 20% iron.
9 minutes
Prep Time
36 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Yukon Gold Potatoes - 0.75 Pound
Sale
Not Available
Fresh Thyme Black Beans - 15 Ounce
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
Not Available
Fresh Thyme White Vinegar - 128 Ounce
Not Available
Fresh Thyme Pico De Gallo - 8 Ounce
Hass Avocados - 1 Each
Sale
Not Available
Cilantro - 1 Each
Nutritional Information
Each serving contains: 368 calories, 11 g fat, 2 g saturated fat, 0 g trans fat, 0 mg cholesterol, 1097 mg sodium, 60 g carbohydrates, 8 g fiber, 6 g sugar, 10 g protein. ","Daily values: 5% vitamin A, 24% vitamin C, 6% calcium, 20% iron.
Directions
- Preheat oven to 425°F. Scrub potatoes; prick with a fork several times. Place potatoes directly on oven rack or use a pan. Bake for 55 to 60 minutes.
- Meanwhile, combine walnuts and black beans in a food processor; pulse until coarsely chopped. Add 2 Tbsp. oil, enchilada sauce, vinegar, and taco seasoning to food processor; pulse again until mixture is the size of grains of rice; set aside.
- Remove potatoes from oven and cool slightly, about 10 minutes. Cut potatoes open lengthwise and fluff with a fork.
- Heat remaining oil in a large skillet over medium heat. Transfer walnut mixture to skillet and cook until it is browned and resembles ground meat; stir frequently. Divide mixture evenly among potatoes.
- Top with pico de gallo, avocado, radish, and cilantro, as desired.