Tex-Mex Vegan Potato Skins
Stuffed with flavorful filling, drizzled with cheesy sauce, topped with pico de gallo—these vegan potato skins offer pure bliss with every bite.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Ingredients
- 8 small (4- to 6-ounce) potatoes, scrubbed
- 1 (15-ounce) can black beans, rinsed and drained (1½ cups)
- 1 cup fresh or frozen corn, thawed
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon chipotle powder
- ½ teaspoon sea salt, divided
- 2 tablespoons lemon juice, divided
- 1 cup unsweetened, unflavored plant milk
- ¼ cup nutritional yeast
- 1 teaspoon onion powder
- 1 cup store-bought pico de gallo
- ¼ cup thinly sliced scallions
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