I have a passion for the potato. It’s more than a passion really, it is an addiction. Potatoes in any form will make me cave in on any diet plan. So rather than resist my Kryptonite, I choose to embrace it. The tater tot is by far my favorite. Easily adaptable to any meal I have used it in a breakfast scramble, dressed up lunch side, and even refined dinners. As a macronutrient the potato offers a source of carbohydrates in the form of glucose, a nutrient readily available to the body as energy. This recipe is just one of our favorites balancing the tot with vegetables, protein, and topped with guacamole for a healthy fat source. Broccoli, green bell pepper, and red bell pepper bring a mega dose of potassium, vitamin C, and vitamin A while carrots add a healthy source of sodium and additional vitamin A. Sweet corn enhances flavor, brings an excellent source of dietary fiber, B-vitamins, and iron. Black beans balance out a great source of protein, potassium, calcium, iron, magnesium, and when coupled with the vitamin C in the dark green vegetables, ensures excellent absorption of iron. Top with your favorite cheese, we love Monterey Jack, and a scoop of fresh guacamole and you have a healthy tot that is tasty as well. Need to keep it Vegan? Simply replace the milk based jack cheese with your favorite dairy-free option.
Southwestern Chipotle Tots
- 1 bag frozen Ore-Ida Tater Tots
- 1/2 cup black beans, rinsed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 sweet onion, diced fine
- 1 carrot, peeled, diced into chunks
- 1 cup broccoli florets
- 1/2 cup frozen sweet corn
- 1/2 poblano pepper, seeded
- 1 cup Monterey Jack Cheese, shredded
- Optional: Guacamole
- 1/4 tsp ground jalapeno pepper
- 1/4 tsp ground Ancho chile pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp dried lemon peel
- 1/4 tsp ground chipotle pepper
- 1/4 tsp crushed red pepper
- 2 bay leaves, crushed
- 1/8 tsp unsweetened cocoa powder
Preheat the oven to 425F (218C). Place the tots in a prep bowl and spray lightly with olive oil from an oil mister. Sprinkle the tot seasoning over the tots, tossing to ensure even coverage. Layer the tots in a single layer on the baking sheet. Slice the poblano pepper into large strips and rub with oil. Place skin side up on the baking sheet to roast. Bake for 25 minutes.
While the tots are baking, the broccoli and carrots can be steamed and vegetables sautéed in the oil of your choice. In a pot with approximately 1 cup of water, boil the carrots for three minutes. Add the broccoli and cover, turning off the heat but allowing the pot to remain on the burner an additional two minutes. To a shallow saute pan add one tablespoon of oil. Add onion and garlic sauteing until fragrant, about one minute. Next add the green and red bell peppers. The vegetables should take on a vibrant color without browning, approximately three to five minutes on medium heat. Add the corn and black beans seasoning with a pinch of the tot seasoning and salt. Last add the steamed broccoli and carrots tossing to season.
The tots should cook to a golden brown and have a crispy outer texture. Allow the poblano peppers to cool then slice thin and dice. Toss the poblano peppers with the sautéed vegetables.
To assemble the dish begin with a layer of tots on the bottom of an oven safe dish. Top with vegetables then a layer of cheese.
Continue layering, topping off with a final layer of cheese. Place the dish back into the oven for five minutes to melt the cheese.
Serve the final dish hot, as a stand alone meal, alongside your favorite roasted meats, or a great appetizer for a party at home or even the big game. Top with guacamole for added flavor and enjoy. Serves 6-8 people.
Babywearing, cloth diapering, breastfeeding twin Momma sharing my insights.