I am on a Southwest recipe making kick lately. Probably because it is the easiest go-to type of thing I can do. It is the only type of recipe that I can do super-quick because I usually have all the spices on hand and ready and raring to go. This one is easy since all you pretty much have to do is make the roux…and mix! Nothing to it. This SW Sweet Potato Tater Tot Casserole is vegan and gluten-free. Yum.
This tater tot casserole came about because I had a double-up coupon ($1 off manufacture and $1 off Whole Foods [did you know WF does double couponing? Awesome]) for Alexia brand and I was having a hankering for tater tots. But instead of baking the whole bag and gorging myself, I decided to make meals with them. Thank goodness because I really could eat through the whole bag. And, yes I did need to use italics, I had two $1 off coupons for WF for Beyond Meat too! I got the new meatless crumbles and decided to try them in this casserole also. I seriously love coupons! I also Googled Alexia brand Sweet Potato Puffs to see if the are GF, and everything in them is, but they are manufactured where there is gluten (just an FYI).
So this really is easy. I decided to not cook the veggies before baking. I really did just want super easy here. Before making the roux, I cut all the veggies and dumped them and the beans (I had a baggie frozen that I defrosted) into a big bowl. Once all in the bowl mix with a spoon or your hands. Then start the simple roux (or gravy) with two tablespoons cornstarch two cups milk. Turn burner to medium-high heat and whisk away. Add taco seasoning and whisk some more; add about one cup of water to add volume and keep whisking.
After the gravyish-roux is thickened add on can green chilies, meat, and corn to heat through. While that is heating, pour veggies into baking dishes. Add gravy mixture to both dishes and mix with spoon. Add cheese and mix, then top with tater tots. Cover with tin foil and lightly wrap. Bake at 375 degrees for 45 minutes. Carefully take off the foil – and I say carefully cause the tots will be stuck to it (see the downed tot on the door?) – then bake for 15 more minutes. Let sit for 10 minutes then serve.
SW Sweet Potato Tater Tot Casserole, 10 servings
1 1/2 C Black Beans, canned or homemade
1 Yellow Onion, chopped
2 Red Peppers, chopped
12 oz Button Mushrooms, chopped
3 Carrots, chopped
2 Tbsp Cornstarch
2 C So Delicious Unsweetened Coconut Milk
1 C Water
3 Tbsp Homemade Taco Seasoning
1/2 Tsp Salt
1 Can Green Chilies, drained
1 Pkg Beyond Meat Beef-Free Crumbles
1 Pkg Frozen Corn
1 Pkg Daiya Cheddar Shreds
1 Pkg Alexia Sweet Potato Puffs
1. Turn oven to 375 degrees.
2. Chop mushrooms, onion, carrots, and peppers and dump in large bowl with black beans. Mix with spoon.
3. In large pan whisk cornstarch and milk on medium-high heat until starts to thicken. Add taco seasoning, salt, and water. Keep whisking until thickened back up.
4. Add chilies, meat, and corn and mix.
5. In baking dishes dump veggies then gravy mixture over the veggies. Mix well.
6. Add cheese to both dishes and mix.
7. Top with tater tots.
8. Cover lightly with foil then put in oven and bake from 45 minutes.
9. Gently take off foil and bake for 15 more minutes.
10. Take dishes out of oven and let sit for 10-15 minutes.
11. Portion out and enjoy!
Total Fat: 12g
One thought on “SW Sweet Potato Tater Tot Casserole”
YUM, nothing better than tator tots, and the sweet po ones are like candy! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Can’t wait to see what you link up this week! The party link up is open!