Southwestern Veggie-Packed Tater Tot Casserole
Recipe by Pierce Abernathy from tasty.co
Dinner 50 Mins.
Ingredients
4
4 servings
- •1 head cauliflower
- •1 tablespoon olive oil
- •2 cloves garlic, minced
- •½ medium yellow onion, diced
- •1 cup frozen corn
- •1 ½ cups shredded carrot
- •15 oz black beans, 1 can, drained and rinsed
- •¼ cup all-purpose flour
- •1 teaspoon chili powder
- •1 teaspoon kosher salt
- •2 cups whole milk
- •1 cup diced tomato, 1 can with juices
- •1 cup shredded mozzarella cheese
- •28 oz frozen tater tot, 1 bag
- •1 small tomato, diced
- •½ medium red onion, diced
- •1 jalapeño, thinly sliced
- •¼ cup fresh cilantro, chopped
Instructions
- Preheat the oven to 350°F (180°C).
- Cut the head of cauliflower in half, remove the stem, and chop into small pieces. Set aside.
- Heat the oil in a large cast-iron skillet over medium heat. Add the garlic and onion and cook until fragrant, about 2 minutes.
- 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.
- Add the flour, chili powder, and salt and stir until the vegetables are evenly coated.
- Add the milk and diced tomatoes and cook, stirring constantly, until thickened, about 3 minutes.
- Add the mozzarella cheese and stir until melted.
- Turn off the heat and arrange the tater tots on top of the vegetable mixture.
- Transfer to the oven and bake until browned and bubbling, about 30 minutes.
- Garnish the casserole with tomato, red onion, jalapeño, and cilantro, if using.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 690
- Carbohydrate: 105g
- Fat: 24g
- Fiber: 28g
- Protein: 18g
- Sugar: 15g
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