Loaded Baked Potato with Chili
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
Vegan sour cream (Tofutti, optional)
Vegan cheese (Daiya, shredded)
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.
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.
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.
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!
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.