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Tex-Mex Vegan Potato Skins
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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