Vegan Mexican Tater Tot Casserole

Vegan Mexican Tater Tot Casserole

from rabbitandwolves.com
35 min
1 servings

Tater tot casserole or Hot dish, whatever you call it, this vegan Mexican version is out of control delicious!

Ingredients

  • 2 C. Textured vegetable protein(TVP), I used Bob's red mill
  • 2 C. Vegetable broth
  • 3 Tbsp. Taco seasoning
  • 1 Can(15oz.) Black beans, drained
  • 1 Can(15oz.) Corn, drained
  • 3/4 C. Crushed tomatoes
  • 2-3 C. Tater tots(frozen), I used Trader Joe's
  • 1/3 C. Vegan cheese, I used Follow Your Heart
  • Salt and Pepper to taste
  • Guacamole
  • Cilantro
  • Salsa

Directions

  1. 1

    Preheat the oven to 400 degrees. 

  2. 2

    In a large non stick skillet, heat the vegetable broth on high. Bring to a simmer. Add the TVP. Stir and reduce heat to medium low. Cook for a minute until the TVP has absorbed all the veggie broth. 

  3. 3

    Now add 2 Tbsp. of the taco seasoning. Stir into the TVP. 

  4. 4

    Next, add the drained black beans and drained corn. Stir to combine. Then add the crushed tomatoes. Stir.

  5. 5

    Add the remaining 1 Tbsp. of taco seasoning. Simmer for 1-2 minutes. Now taste and adjust seasoning. Add salt and pepper if needed or more taco seasoning if it is too bland still. 

  6. 6

    When the filling is ready, pour into a baking dish. I used a 9 inch baking dish. Smooth out filling. 

  7. 7

    Then place the frozen tater tots on top in whatever pattern you want, covering the entire baking dish. 

  8. 8

    Bake at 400 degrees for 20-25 minutes. When you have about 5-7 minutes left, pull the dish out of the oven and top with vegan cheese and return to the oven for the last 5-7 minutes. Once the tater tots are nice and brown and cooked through and the cheese melted(as much as vegan cheese will melt) remove from the oven.

  9. 9

    Serve with guacamole, salsa, cilantro or whatever you want! Serve immediately.