Mushroom Black Bean Loaded Potatoes

Name: Mushroom Black Bean Loaded Potatoes
Total time: 65 min
Yield: 2
Ingredients: 300 g black beans; 170 g button mushrooms; 600 g potatoes; 12 g rapeseed oil; 120 g unsweetened soy yogurt alternative; 15 ml tap water; 35 g spring onion

65 min
≈ €2.07
2 servings
Easy

Main ingredients: black beans, button mushrooms, potatoes, and unsweetened soy yogurt alternative. Allow about 65 minutes for 2 servings.

Calories552.9 kcal

Protein25.3 g

Fat9.1 g

Carbs

Fiber

See all values in the app

Estimates per serving, whatever the number of servings. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Allergens

Equipment

oven
stove

Prepare

Heat the oven

Heat the oven to 210°C. Scrub potatoes well and pat them dry.

Cook

Rinse and drain black beans

Rinse and drain black beans, slice button mushrooms 5 mm thick and finely slice spring onion.

Pierce potatoes

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

Heat the remaining rapeseed oil in a large pan over medium-high heat. Fry black beans and button mushrooms for 8–10 minutes, until piping hot and browned on several sides.

Finish

Stir together unsweetened soy yogurt alternative

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.