Description
Loaded Southwest Veggie Tater Tot Bowls are crispy, cheesy and packed with black beans, corn and avocado for an easy vegetarian dinner or game-day meal.
Ingredients
Units
Scale
- 1 package tater tots
- 1 8 oz. can black beans, drained and rinsed
- 1 cup frozen corn, thawed and drained
- 1 whole roasted red pepper, cut into 1 inch slices
- 1 teaspoon cumin, smoked paprika and garlic powder
- 1 1/2 cups pepperjack cheese (sharp cheddar works great too)
- 1 tablespoon cilantro, roughly chopped
- 1 avocado, sliced thinly
- serve with hot sauce, salsa and sour cream
Instructions
- Preheat your oven to 425 degrees. Place the tater tots on a baking sheet tray. Once your oven is preheated, bake for 12-16 minutes or until crispy and brown.
- Meanwhile, combine the black beans, corn, red pepper, cumin, smoked paprika and garlic powder together in a bowl.
- When the tater tots are finished cooking add them to an oven safe serving dish or keep them on the baking sheet tray (bring them together in the center of the tray, like you would when making nachos). Top the tater tots with half of the cheese. Follow with the black bean and corn mixture. Top with the rest of the cheese. Place it back in your oven and turn to broil for 1 minute – make sure to watch them so they catch on fire or burn completely.
- Serve with avocado slices and garnish with cilantro. Hot sauce, salsa and sour cream are great additions.
Notes
Get your roasted red pepper from a jar at your grocery store.
If you have an air fryer, tater tots cook amazing in them. Use it if you’d like. Since all air fryers are different, I’m not sure how long to cook them in yours.
These bowls are best served right out of the oven.
- Prep Time: 5
- Cook Time: 16
- Category: Dinner, Side Dish, Snack
- Method: Roasting
- Cuisine: American