Mushroom Black Bean Loaded Potatoes
- 65 min
- ≈ €2.07
- 2 servings
- Easy
black beans, button mushrooms, and potatoes: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
Equipment
- oven
- stove
Prepare
Heat the oven to 210°C
Heat the oven to 210°C. Scrub potatoes well and pat them dry; rinse and drain black beans.
Cook
Heat the oven to 210°C continue
Slice button mushrooms 5 mm thick and finely slice spring onion.
Pierce potatoes all over
Pierce potatoes all over, rub with half the rapeseed oil and bake at 210°C for 45–55 minutes, until a knife slides easily to the centre.
Heat the remaining rapeseed oil in a large pan
Heat the remaining rapeseed oil in a large pan over medium-high heat. Fry black beans, button mushrooms for 8–10 minutes, until piping hot and browned on several sides.
Finish
Stir together unsweetened soy yogurt alternative and spring
Stir together unsweetened soy yogurt alternative and spring onion, adding tap water a splash at a time until creamy. Split and fluff the potatoes, then fill with the protein mixture and sauce.
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