Southwest Sweet Potato Tater Tot Hotdish

• Vegetarian

• Produce

  • 1 14-ounce can Black beans
  • 1 cup Corn, frozen
  • 3 cloves Garlic
  • 16 oz Mushrooms, fresh
  • 1 Onion
  • 2 Poblano peppers
  • 1 bags Sweet potato tater tots
  • 3 Yellow bell peppers, red

• Baking & Spices

  • 1 tbsp Chili powder
  • 1/4 cup Flour
  • 1 Red peppers
  • 1 Salt

• Nuts & Seeds

  • 1 tbsp Cumin

• Dairy

  • 3 tbsp Butter
  • 3/4 cup Milk
  • 1 lb Pepperjack cheese

Found on pinchofyum.com

Description

Ingredients

• 3 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 red/yellow bell peppers, chopped
• 2 poblano peppers, chopped
• 16 ounces fresh mushrooms, stems removed, chopped
• 1 tablespoon cumin
• 1 tablespoon chili powder
• ¼ cup flour
• ¾ cup milk
• 1 pound pepperjack cheese, cut into cubes
• 1 14-ounce can black beans
• 1 cup frozen corn
• salt to taste
• 1-2 bags sweet potato tater tots
• red peppers, corn, cilantro, jalapeño for topping

Directions

• Preheat the oven to 350 degrees.
• Heat the butter over medium high heat in a 10.25-inch cast iron skillet. Add the onion, garlic, mushrooms, and peppers; saute until soft. Add the spices and stir to mix.
• Add the flour and stir to coat until everything gets sticky. Add the milk slowly, stirring after each addition, until you get a smooth mixture. Add the cheese cubes and stir until melted.
• Stir in the black beans and corn. Taste and adjust - this is a good time to add your salt!
• Top the whole thing with tater tots (I did mine in a circle formation).
• Bake for 20-30 minutes. BEWARE THE BUBBLING OVER - put a pan underneath to catch any drips. Let stand for a few minutes before serving.