Loaded Potatoes with Spicy Beans
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Loaded Potatoes with Spicy Beans
Get ready to dig into something delicious with our vegan Loaded Potatoes with Spicy Beans! Picture tender roasted potatoes mingling with roasted tomatoes, poblano peppers, sweet peppers, and beans, all drenched in a mouthwatering Buffalo + garlic sauce. It's the kind of healthy comfort food that'll have everyone smiling around the table! Completely Vegan, Gluten-free + Made-ahead option.
Potatoes have always been my THING since childhood and this Loaded Potatoes with Spicy Beans is by far of my faves. Who can resist perfectly roasted potatoes? There's just something magical about that crispy exterior and fluffy, melt-in-your-mouth interior that keeps us coming back for more. Roasted potatoes are my family's go-to, whether we need a hearty side for a weeknight dinner, or even as simple meal all on its own.
For me, there's nothing quite like whipping up a homemade dressing/sauce, and the garlic buffalo sauce on these potatoes is absolutely divine. But when it comes to toppings, my other favorites include Creamy Lemon Garlic Dressing, Vegan Ranch, and Jalapeno Ranch Sauce for those who crave a little heat. Plus you can learn How To Make BBQ Pinto Beans from scratch----they make a great addition to these loaded potatoes.
If I had to describe this loaded potatoes dish, it definitely would be: savory + garlicky, filling without meat, flavorful, easy to make, entirely dairy-free + gluten-free, works as a great make-ahead meal the whole family can enjoy, and works perfectly as a meal, snack, or appetizer.
Jump to:
- What Are Loaded Potatoes?
- Why You’ll Love These Vegan Loaded Potatoes
- How to Make this Loaded Potatoes with Spicy Beans
- Ingredients
- How to Make Herb Roasted Tomatoes
- Dairy-Free Garlic Buffalo Dressing
- What Do Loaded Potatoes with Spicy Beans Taste Like?
- Topping Ideas For Loaded Potatoes
- Make-Ahead Tips
- Boiling vs. Roasting Potatoes
- Are these Loaded Potatoes Dairy-Free + Vegan?
- Loaded Potatoes with Spicy Beans Q + A's
- More Fan-Favorite Meatless Meals:
- MADE OUR RECIPE(S)?
- Loaded Potatoes with Spicy Beans
What Are Loaded Potatoes?
Loaded potatoes are like the love child of nachos and loaded fries—think of them as a twist on traditional nachos but with roasted potatoes instead of tortilla chips. You still get to load up the base with all your favorite toppings and drizzle it with a creamy sauce, just like you would with nachos.
Why You’ll Love These Vegan Loaded Potatoes
Once you make and eat these Loaded Potatoes—– you’ll fall in absolute love. Haha. More importantly, here are also the reasons why you’ll love it the most:
- It’s ALL Vegan + Plant-based.
- Super easy to make and requires a baking sheet.
- So creamy and full of texture.
- Great for meal prepping and make aheads for the week!
- Full of comforting flavors, hints of spiciness + savoriness (The best reason!)
- Perfect for any time of day—Snack, Appetizer, Lunch/Dinner, Breakfast (if that’s your thing), whatever!
How to Make this Loaded Potatoes with Spicy Beans
This Loaded Potatoes with Spicy Beans recipe is literally made in a matter of minutes once all of the ingredients have been prepped and/or roasted to perfection. All you need is a baking sheet lined with parchment paper and the rest is history!
Ingredients
POTATOES:
- Potatoes. I like to use russet potatoes, be sure to rinse + pat dry.
- Extra virgin olive oil. Feel free to use your favorite high-quality EVOO. My fave tried and trusted brand is California Olive Ranch.
- Herbs + seasonings. I use garlic powder, dried thyme, oregano, parsley + smoked paprika
- Sea salt + black pepper. To balance all the flavors.
TOPPINGS:
These toppings are my absolute favorites, and they create such a delicious flavor combination. Feel free to mix in your own favorite toppings, and keep scrolling down for more topping ideas to try out!
- Chickpeas. Drained + rinsed
- Red beans. Drained + rinsed
- Extra virgin olive oil.
- Herbs + spices. Sea salt, black pepper, smoked paprika, garlic powder, red pepper flakes, dried oregano.
- Kale. De-stemmed + chopped
- Poblano peppers. For a little spice, feel free to skip if you don't like it too spicy.
- Roasted herb tomatoes. This makes for such a delicious umami filled flavorful topping.
- Mini sweet bell peppers. Adds a nice touch of sweetness.
- Buffalo sauce. Store-bought or homemade. See below for how to make your own.
PERFECTLY ROASTED POTATOES + VEGGIES
Knowing how to roast all vegetables (in general) perfectly is definitely a learned skill. All veggies are different and they all have vast cooking times.
The most common rule of thumb is to roast thicker vegetables at a higher temperature because they can handle the heat. For example, potatoes or sweet potatoes can roast at a higher temp because of their thickness. Broccoli, on the other hand, lends well to a lower heat when cut into florets.
How to Make Herb Roasted Tomatoes
The key for this recipe is to start with great-quality tomatoes. Choose a mix of large and cherries, and several different colors if you can find them.
INGREDIENTS
- Tomatoes. You can add as many tomatoes as will fit on your baking sheet.
- Olive oil. Don’t skimp on the oil! It helps concentrate the tomato flavor and makes a nice jammy texture. You can use these roasted tomatoes like a dressing or sauce.
- Dried herbs. I like a mixture of Italian herbs like oregano, basil and parsley. But you can mix up the seasonings with other fresh or dried herbs. Thyme, rosemary, marjoram and tarragon are all delicious with tomatoes.
- Spices. Likewise, feel free to play with different spices in your roasted tomatoes. I like paprika, garlic powder and a pinch of red pepper flakes for a slight kick.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR LOADED POTATOES!
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with Loaded Potatoes with Spicy Beans. Everything from my fave skillets, wooden spoons, parchment paper, and more. SEE THEM HERE!
Dairy-Free Garlic Buffalo Dressing
This creamy and vegan dressing ties these loaded potatoes together without all of the dairy. It gives it body, heft and a silky-smooth texture you’ll love.
Here’s what you need to make dairy-free dressing:
- Garlic. I amp up the garlic flavor by using both fresh and dried.
- Vegan mayonnaise. You can use any brand you like. If you’re not vegan, feel free to use regular mayo.
- Sea salt + black pepper.
- Buffalo sauce. I like to use a great vegan store-bought version by The New Primal, however, you can also make your own if desired.
- Almond milk. Gives the dressing its creaminess. You can use your fave plant-based milk. See HERE for how to make homemade almond milk.
What Do Loaded Potatoes with Spicy Beans Taste Like?
- The potatoes are SO hearty + flavorful.
- The garlic buffalo sauce adds a luscious creaminess.
- Spicy beans add depth + complexity to the dish--- And a whole lot of plant-based protein.
- Poblano peppers bring a subtle, earthy heat.
- The blend of spices offers a smoky, spicy depth.
- A vibrant sweetness from the sweet peppers.
Topping Ideas For Loaded Potatoes
Everyone is different when it comes to toppings in general, which is why I love using a variety of ingredients.
PLUS this is a great opportunity to teach children about what they like, how much to add, and helps to develop their palate—which is what I try to do with my son. Plus, maybe they’ll try something new on their own—who knows?!
Some of the most popular loaded potato toppings in my house are:
- Sliced or diced avocados
- Vegan Jalapeños Queso Dip
- Yogurt/Sour cream
- Chopped green onions
- Herb roasted tomatoes
- Sliced jalapeños
- Lime wedges
- Corn
- Creamy Chipotle Dressing
- Spicy Salsa
- Candied bacon or shredded chicken (if meatless isn't required)
- Shredded jackfruit
- Caramelized onions or fresh onion slices
- Vegan queso
Make-Ahead Tips
You can make these loaded potatoes ahead of time if you like. All ingredients can be made and individually stored as meal prep and assembled and heated in the oven when ready to serve.
Boiling vs. Roasting Potatoes
I know that many people usually boil their potatoes to cook them before roasting them so that they are crisp. However, I love roasting my potatoes from start to finish because I love having the butter/oil along with the herbs infuse into the potatoes as it bakes through.
Plus, I find that the potatoes are less moist when roasted as opposed to boiling them where they might retain water. Either way—-you can do whichever method works for you or feels more convenient.
Are these Loaded Potatoes Dairy-Free + Vegan?
Absolutely! Everything on these loaded potatoes are completely dairy-free + vegan and if you’d like to switch things up with the type of plant-based milk that you use—–that’s totally fine! The world of plant-based milk is constantly expanding. From the classics like cashew milk, soy milk and almond milk, we now have delicious options like oat milk, coconut, and even potato and quinoa milk. It's totally up to you!
Loaded Potatoes with Spicy Beans Q + A's
Like other dishes, any leftover loaded potatoes can be stored in an air-tight container for up to 3 days. Reheat in the oven when ready serve.
As for the homemade Garlic Buffalo Sauce, any leftovers can be kept in a tightly sealed jar and refrigerated for up to 2 weeks.
Absolutely! You can experiment with different types of beans, such as black beans, kidney beans, or pinto beans, to add variety and flavor to your loaded potatoes.
Yes, the level of spiciness in the beans can be adjusted--- You can control the heat by varying the amount of poblano peppers used or by opting not to use them at all.
Absolutely. Instead of using Extra Virgin Olive Oil, you can substitute with Grapeseed Oil, Avocado Oil, or Coconut Oil.
More Fan-Favorite Meatless Meals:
If you’re a true lover of these loaded potatoes like I am (and my readers), then these other vegan + vegetarian meatless meals will surely be a new staple in your house:
- Meatless Baked Ziti with Ricotta + Mozzarella
- Mind-blowing Avocado Toast
- Vegan Curry Chickpea Mashed Potato Bowl
- Vegan Jamaican Jerk Walnut Tacos
- Best Vegan Meatball Subs
- Sheet Pan Roasted Garlic Buffalo Chickpea Pizza
- Loaded Potatoes with Spicy Beans
- Easy Weeknight Creamy Tuscan Ravioli
MADE OUR RECIPE(S)?
If you tried this vegan Loaded Potatoes with Spicy Beans recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Loaded Potatoes with Spicy Beans
Ingredients
POTATOES:
- 4 russet potatoes, rinsed + pat dry
- 2-3 Tbsps Extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
TOPPINGS:
- 1 (15 oz.) can chickpeas, drained + rinsed
- 1 (15 oz.) can small red beans, drained + rinsed
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon sea salt, black pepper, smoked paprika, garlic powder, red pepper flakes, dried oregano
- 1 cup kale, de-stemmed + chopped
- 1-2 poblano peppers
- 2 cups Roasted herb tomatoes
- 2-3 cups mini sweet bell peppers, chopped
- 2 cups buffalo sauce, store-bought or homemade
DAIRY-FREE GARLIC BUFFALO SAUCE:
- 1 cup vegan mayonnaise
- ½ cup Almond milk (You can use your fave plant-based milk)
- 3 garlic cloves, minced
- ¼ cup buffalo sauce
- Pinch of sea salt + black pepper
Instructions
PREP + BAKE THE POTATOES:
- Preheat your oven to 400 degrees Fahrenheit and prepare TWO baking sheets by lining it with parchment paper.
- Once you've scrubbed and rinsed the potatoes until clean and pat dried them, cut them into medium-sized chunks.
- In a bowl, add the olive oil along with salt, black pepper, garlic powder, thyme, smoked paprika, oregano, and parsley, mixing together until combined.
- Add coated potatoes unto one of the prepared baking sheets and bake for 30-35 minutes or until the potatoes are tender. Once done, remove from oven.
ROAST THE VEGGIES:
- To see the recipe for the roasted herb tomatoes, click here.
- Add the poblano peppers and mini bell peppers, unto the other baking sheets (in a single layer) and drizzle with olive oil and season with seasonings (1 teaspoon each: salt, black pepper, garlic powder, smoked paprika, oregano, basil, parsley, and red pepper flakes) and bake for 10-15 minutes or until veggies are charred, wilted, and tender. Remove and let cool slightly-----chopping poblano peppers.
PREP THE BEANS:
- In a bowl, add the drained chickpeas + red beans, along with 1 tablespoon olive oil, sea salt, garlic powder, black pepper, red pepper flakes, smoked paprika, oregano, and buffalo sauce, mixing together until combined.
ASSEMBLY:
- Add the crispy baked potatoes onto a baking sheet, spreading them out evenly, followed by: beans, (spread generously atop all potatoes), chopped kale, roasted mini sweet peppers, tomatoes, and poblano peppers.
- Bake for 5-10 minutes, until veggies are even more tender. Remove from oven once done.
TO MAKE GARLIC BUFFALO SAUCE:
- In a bowl or measuring cup, mix together all sauce ingredients until creamy and smooth. Refrigerate until ready to use.
- To serve, top everything with garlic buffalo sauce and guacamole (if desired), if desired.
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftovers can be stored in an air-tight container for up to 3 days. Reheat in the oven when ready serve.
- STORAGE (GARLIC BUFFALO SAUCE): Any leftovers can be kept in a tightly sealed jar and refrigerated for up to 2 weeks.
- WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? You can always use your fave plant-based milk or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, etc.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
- MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled and heated in the oven when ready to serve.
Nutrition
DID YOU MAKE THIS recipe?
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LOVE THIS RECIPE?
LET US KNOW!
I made this last Sunday. Absolute winner. I made my own modifications in errors, but it is wonderful. I used black beans (error on my shopping list), and got 2 Fresno peppers (someone switched the tags), definitely not Poblano pepper, the kick was very yummy. Great flavors.
Thank you for this Shanika!
Cheers,
Craig
Subnote: would you mind changing the unto to onto, or just on?
Hi Craig! I'm so thrilled to hear that you enjoyed this sheet pan meal---it's definitely a fave! So glad that everything turned out great even with modifications.
P.S. Also, I appreciate the correction and will update----thanks so much! 🙂