TATER TOTCHOS
SERVES 6 TO 8 PORTIONS
NACHO CHEESE SAUCE
1 cup chopped Yukon gold potatoes
1/2 cup peeled, chopped carrot
3/4 cup water
1/4 cup nutritional yeast
2 tbsp. tahini (gluten-free if necessary)
1 1/2 tbsp. pickled jalapeño juice
1 tbsp. canned diced green chiles
1 tbsp. lime juice
2 tsp. sunflower oil (or grapeseed oil), optional
1 scant tbsp. minced pickled jalapeño, optional
1 tsp. ground cumin
1/2 tsp. onion powder
NUTRITIONAL VALUES
Calories: 392kcal
Fat: 6.1g (0.9g S.Fat)
Carbs: 65.6g
Protein: 22.6g
Sugar: 5g
Sodium: 54mg
METHOD
Preheat the oven and bake the tots according to the package instructions.
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.
To make the beans: 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 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.
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.
To make the beans: 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 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.
