Tater ‘TOT’chos

Feb 28, 2022 The Wild Vegans

NACHO CHEESE SAUCE

1 tsp. olive oil
1 medium red onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
3 cups cooked black beans (or two 15 oz. cans, rinsed and drained)
1/4 cup liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
2 tsp. ground cumin
2 tsp. ancho chile powder
1 tsp. ground coriander
1/2 tsp. paprika
3 tbsp. canned diced green chiles
Juice of 1 lime
Salt and black pepper to taste

Optional toppings: chopped green onions, chopped fresh tomato, pickled jalapeños, guacamole or chunks of avocado, vegan sour cream

Preheat the oven and bake the tots according to the package instructions. (if using potato chips, skip this step)
Make the nacho cheese sauce while the tots are baking: In a medium pot, cover the potatoes and carrots with water. Bring to a boil and cook for 8 to 10 minutes, or until the vegetables are easily pierced with a fork.
Transfer the vegetables to a food processor and process until smooth. Fill a mixing bowl halfway with water, nutritional yeast, tahini, pickled jalapeo juice, green chiles, lime juice, sunflower oil (if using), pickled jalapeo (if using), cumin, and onion powder. Process until the mixture is completely smooth. Place aside.

In a large frying pan over medium heat, heat the olive oil. Combine the onions, garlic, and red bell pepper in a mixing bowl. Sauté the onions until they are slightly translucent. Combine the beans, liquid aminos, cumin, ancho chile powder, coriander, and paprika in a mixing bowl. Cook until the liquid is absorbed, and the beans are thoroughly heated. Cook until the liquid is absorbed, about 1 minute, after adding the green chiles and lime juice. Remove from the heat and season with salt and pepper to taste.
Arrange the tater tots (or potato chips) on a large platter or a small baking sheet. Drizzle the sauce over the beans, then top with the beans. Top with green onions, tomato, jalapenos, guacamole, and/or sour cream if desired. Serve right away.