- Preheat the oven and bake the tots according to the package instructions.
- While the tots are baking, make the nacho cheese sauce: Place the potatoes and carrots in a medium pot and cover with water. Bring to a boil and cook until the vegetables are easily pierced with a fork, 8 to 10 minutes.
- Drain the vegetables and transfer them to your food processor. Add the water, nutritional yeast, tahini, pickled jalapeño juice, green chiles, lime juice, sunflower oil (if using), pickled jalapeño (if using), cumin, and onion powder.
- Process until completely smooth. Set aside.
- To make the beans: Heat the olive oil in a large frying pan over medium heat. Add the onions, garlic, and red bell pepper. Sauté until the onions are slightly translucent. Add the beans, liquid aminos, cumin, ancho chile powder, coriander, and paprika.
- Cook until the liquid has been absorbed and the beans are heated through. Add the green chiles and lime juice and cook until the liquid has been absorbed, about 1 minute. Remove from the heat and add salt and pepper.
- Spread out the tots on a large platter or small baking sheet. Top with the beans, then drizzle the sauce over the beans. If desired, top with green onions, tomato, jalapeños, guacamole, and/or sour cream. Serve immediately.
Tater Totchos
By Pragna Sanghavi
Feb, 19th
587
Servings
8 persons
Cook Time
40 minutes
Ingredients
29
- 31
Ingredients
- One 32-ounce bag frozen potato tots
- For nacho cheese sauce
- 1 cup chopped Yukon gold potatoes
- ½ cup peeled, chopped carrot
- ¾ cup water
- ¼ cup nutritional yeast
- 2 tablespoons tahini (gluten-free if necessary)
- 1½ tablespoons pickled jalapeño juice
- 1 tablespoon canned diced green chiles
- 1 tablespoon lime juice
- 2 teaspoons sunflower oil (or grapeseed oil),
- 1 scant tablespoon minced pickled jalapeño
- 1 teaspoon ground cumin
- ½ teaspoon onion powder
- For beans
- 1 teaspoon olive oil
- 1 medium red onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 3 cups cooked black beans
- ¼ cup liquid aminos
- 2 teaspoons ground cumin
- 2 teaspoons ancho chile powder
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- 3 tablespoons canned diced green chiles
- Juice of 1 lime
- Salt and black pepper to taste
- Optional toppings:
- chopped green onions, chopped fresh tomato,
- or chunks of avocado, vegan sour cream
