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Vegan Burrito bowl Potato Skins


6 medium Russet potatoes
1/2 cup quinoa
1 cup water
1 cup canned black beans, drained and rinsed
1 tablespoon olive oil
1 medium yellow onion, diced
1 medium zucchini, diced
1/4 cup cilantro leaves, chopped
1/2 cup tomatoes, diced
Juice of 1/2 lime
1 teaspoon chili powder
1/2 teaspoon red chili flakes (optional)
Salt and pepper
2 tablespoons olive oil, for brushing on potatoes
Guacamole and sliced green onion, for topping



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