Southwestern Veggie-Packed Tater Tot Casserole
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 (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
1 small tomato, diced
½ medium red onion, diced
1 jalapeño, thinly sliced
¼ cup fresh cilantro (10 g), chopped
How to Make It
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.
Dry Measuring Cups
Liquid Measuring Cup
Cast Iron Pan
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