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Southwestern Veggie-Packed Tater Tot Casserole

by Pierce Abernathy and Jesse Szewczyk

50 minutes

50 minutes

Ingredients

for 4 servings

  • 1 head cauliflower
  • 1 tablespoon
    olive oil
  • 2 cloves garlic, minced
  • ½ medium yellow onion, diced
  • 1 cup
    frozen corn (175 g)
  • 1 ½ cups
    shredded carrot (150 g)
  • 15 oz
    black beans, 1 can, drained and rinsed (425 g)
  • ¼ cup
    all-purpose flour (30 g)
  • 1 teaspoon
    chili powder
  • 1 teaspoon
    kosher salt
  • 2 cups
    whole milk (480 mL)
  • 1 cup
    diced tomato, 1 can with juices (200 g)
  • 1 cup
    shredded mozzarella cheese (100 g)
  • 28 oz
    frozen tater tot, 1 bag (795 g)

Optional Garnishes

  • 1 small tomato, diced
  • ½ medium red onion, diced
  • 1 jalapeño, thinly sliced
  • ¼ cup
    fresh cilantro, chopped (10 g)

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Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Cut the head of cauliflower in half, remove the stem, and chop into small pieces. Set aside.
  3. Heat the oil in a large cast-iron skillet over medium heat. Add the garlic and onion and cook until fragrant, about 2 minutes.
  4. Add the corn, carrots, black beans, and 2 cups (600 g) of cauliflower and cook, stirring often, for another 3 minutes, until the corn starts to brown around the edges.
  5. Add the flour, chili powder, and salt and stir until the vegetables are evenly coated.
  6. Add the milk and diced tomatoes and cook, stirring constantly, until thickened, about 3 minutes.
  7. Add the mozzarella cheese and stir until melted.
  8. Turn off the heat and arrange the tater tots on top of the vegetable mixture.
  9. Transfer to the oven and bake until browned and bubbling, about 30 minutes.
  10. Garnish the casserole with tomato, red onion, jalapeño, and cilantro, if using.
  11. Enjoy!
 

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