15 oz black beans (425 g), 1 can, drained and rinsed
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 (200 g), 1 can with juices
1 cup shredded mozzarella cheese (100 g)
28 oz frozen tater tot (795 g), 1 bag
Optional Garnishes
1 small tomato, diced
½ medium red onion, diced
1 jalapeño, thinly sliced
¼ cup fresh cilantro (10 g), chopped
Nutrition Info
Calories 690
Fat 24g
Carbs 105g
Fiber 28g
Sugar 15g
Protein 18g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
Cut the head of cauliflower in half, remove the stem, and chop into small pieces. Set aside.
3. Step
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. Step
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. Step
Add the flour, chili powder, and salt and stir until the vegetables are evenly coated.
6. Step
Add the milk and diced tomatoes and cook, stirring constantly, until thickened, about 3 minutes.
7. Step
Add the mozzarella cheese and stir until melted.
8. Step
Turn off the heat and arrange the tater tots on top of the vegetable mixture.
9. Step
Transfer to the oven and bake until browned and bubbling, about 30 minutes.
10. Step
Garnish the casserole with tomato, red onion, jalapeño, and cilantro, if using.
