Ingredients:
Leftover spaghetti sauce
1⁄2 - 1 can black beans (depending on how much sauce you have left), drained and rinsed
1 tbsp chili powder
1⁄2 tsp garlic powder
1 tsp dried oregano
1⁄2 tsp cumin
1⁄2 tsp paprika
Baking potatoes, 1-2 per person

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Toppings:

Vegan sour cream (Tofutti, optional)
Vegan cheese (Daiya, shredded)

Sprouts
Avocado or guacamole

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Preheat the oven to 400 degrees. Wash the potatoes and stab each one a few times with a fork. If you want soft potato skin then wrap them individually with aluminum foil; for crispy skin leave them as they are.

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Place the leftover spaghetti sauce in a large pot and blend it with a hand mixer (if it's not already done). Then turn the element on to medium heat. Add the black beans and seasoning and let everything simmer half-covered, on low. Add water if it's too thick.

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When the oven is heated, place the potatoes on a cookie sheet and bake them for 40-60 minutes, depending on their size. Stir the sauce occasionally as the potatoes bake.

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If you’re making guacamole, mash the avocado in a bowl and mix it with a dash of lemon juice and a pinch of garlic powder. Don’t do this until the potatoes are almost done!

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Once the potatoes are soft on the inside, cut them open and top them with the chili, cheese, sprouts and avocado/guacamole and serve with sour cream, if you’re using it.