I was lucky enough to actually meet the forces behind the astonishingly adorable and informational Meet the Shannons website when I was a campaigner at PETA a couple of years ago. This websites boasts a tasty vegan spin on classic Betty Crocker recipes. Brilliant, I say!
Although I take pride in fueling my body with healthy foods, anyone who knows me is quite aware I have a profound love for the tiny but mighty TATER TOT. This little wonder of food has even surpassed pizza as my go-to comfort food. No kiddin’. Here is the Shannon’s scrumptious Texas Tater Tot Casserole recipe that resembles more of a hearty Shepherd’s Pie filled with spicy beans, vegetables, Daiya Pepperjack Cheese and crispy tots!
Texas Tater Tot Casserole
1 Can Black Beans (drained and rinsed)
1 Can Kidney Beans (drained and rinsed)
2 14oz Cans Diced Tomatoes (Mexican Style)
3/4 Cup Frozen Corn
1-2 Fresh Jalapenos (sliced - how much you add depends on how hot you want it to be)
1/2 Yellow Bell Pepper (diced)
1/2 Orange Bell Pepper (diced)
1/4 Cup Fresh Cilantro (diced)
1/2 Red Onion (diced)
2 Cloves Garlic (minced)
1 1/2 teaspoon Braggs
2 teaspoons Cumin
1 teaspoon Oregano
1/2 teaspoon Hot Sauce (you can add more if you want more heat)
1 Tablespoon Chili Powder
2 Pinches of Paprika
1 1/2 Cups Daiya Vegan Pepperjack Cheese (shredded)
2 Cups Frozen Tater Tots
Heat oven to 375.
In a large bowl, mix all ingredients except Daiya and Tater Tots. Put the Chili mix into a casserole dish. Then sprinkle an even layer of Daiya over that and then an even layer of Tater Tots over that.
Bake uncovered for 30 to 40 minutes or until your Tater Tots are a sweet golden brown.
Comment below and let me know how your recipe turned out and if you can send me leftovers too. Cool?
See you next Sustainable Sunday.
Photo credit: J Bryan Dill