Tex-Mex Chickpea Veggie Tot Skillet

What I changed: used Farmwise frozen veggie tots with broccoli, sweetpotato, and beans instead of classic tater tots.



Source: Connoisseurus Veg | Serves: 4 | Time: ~ 1 hr


Ingredients 1 tbsp EVO

1 medium #carrot, finely diced

1 medium onion, diced

3 garlic cloves, minced

1.5 tbsp ground cumin

1 tbsp chili powder

Pinch cayenne pepper, or to taste

2 14-ounce cans #chickpeas, drained and rinsed

1 14-ounce can fire roasted #tomatoes

1/2 cup water

1/4 cup tomato paste

1/2 cup frozen #corn, thawed

Salt and pepper to taste (I used 1/2 teaspoon each)

45 frozen veggie tots

Salsa, for serving



Instructions

Coat the bottom of a large cast iron skillet with oil and place it over medium heat. When the oil is hot, add the carrot and onion. Sauté for about 10 minutes, until the carrot begins to soften and the onion is very soft.


Add the garlic, cumin, chili powder, and cayenne pepper and continue to sauté for about 1 minute more, or until very fragrant.


Stir in the chickpeas, tomatoes, water, and tomato paste. Raise the heat and bring the mixture to a simmer. Lower the heat and allow it simmer until the sauce thickens up a bit, about 10 minutes.


Remove the skillet from the heat. Stir in the corn and season with salt and pepper to taste.


Preheat the oven to 400F.


Smooth out the top of the mixture. Arrange the tots on top.


Bake, uncovered, until the chickpea mixture is hot and bubbly, and the tots are crispy, about 35 minutes.


Divide onto plates and serve with toppings of choice. I wanted to do an avocado crema, but I forgot to buy an avocado. I think it would have given the casserole a little more excitement. Womp womp.

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