Vegan Black Bean Guacamole Potato Skins

🥔 Vegan Black Bean Guacamole Potato Skins

Ingredients

1. 1 small bag of baby red potatoes (or any small potatoes)
2. 1/2 tsp olive oil
3. 1 tsp cumin
4. 1/2 tsp paprika
5. 1/2 tsp garlic powder
6. 1/2 tsp sea salt
7. 1/4 tsp pepper
8. 3 avocados
9. 1/2 cup corn kernels (canned or frozen)
10. 1/2 cup black beans
11. 1/2 cup chopped tomato
12. 1/4 cup diced red or white onion
13. 1 clove garlic, minced
14. Juice from 1/2 a lime
15. 1 tbsp chopped cilantro

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Directions

1. Preheat oven to 400°F.
2. Cut each potato in half. Use a sharp teaspoon to scoop out the center, leaving about 1/4 inch of potato around the skin.
3. Toss skins with olive oil, then spread on a baking tray.
4. Mix 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp sea salt, and 1/4 tsp pepper. Sprinkle evenly over potato skins.
5. Bake cut-side down for ~30 minutes, flipping once halfway through until golden and crispy.
6. While baking, make guacamole:
   • In a bowl, mash avocados and mix with corn, black beans, chopped tomato, onion, garlic, lime juice, 1/2 tsp cumin, 1 tbsp cilantro, and sea salt to taste.
7. Once potatoes are cool, spoon guacamole into each skin. Serve immediately and enjoy!

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Great game day appetizer or snack!

Optional shortcut: Use store-bought pico de gallo instead of the tomato/onion/garlic/lime/cilantro mix in the guac.