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Vegetarian Tatchos is an easy weeknight meal that your family will love. It’s perfect for Meatless Monday, full of healthy vegetables and protein, and ready in less than 30 minutes. It also makes a healthy game day entree that even your biggest meat lovers will adore. Depending on what kind of refried beans you use, this dish as written is vegan as well.
Who doesn’t love a recipe that starts with a bag of frozen tater tots, a can of refried beans, a few veggies, and a few spices? I love a good recipe that uses pantry and freezer ingredients. I also love a recipe that takes less than half an hour! These vegetarian tatchos are ridiculously easy to whip up and incredibly delicious. They’re also endlessly versatile to use what you have on hand.
Vegetarian Tatchos is an easy weeknight meal that your family will love. It’s perfect for Meatless Monday, full of healthy vegetables and protein, and ready in less than 30 minutes.
1 (32-ounce) bag tater tots
1 (16-ounce) can vegetarian refried beans
¼ teaspoon chili powder
¼ teaspoon cumin
¼ cup taco sauce
1 small sweet onion, chopped
4 very ripe plum tomatoes, seeded and chopped
½ cup chopped fresh cilantro
2 large jalapenos, sliced thin
1 ripe avocado, peeled and chopped
1 lime, divided
Kosher salt
Ground pepper
Preheat the oven to 450 degrees.
Line a large baking pan with a silicone mat or parchment paper.
Arrange the tater tots in a single layer on the pan. Bake in the preheated oven for 10 minutes.
Use a spatula to turn the tater tots, and bake for another 10 minutes.
Meanwhile, in a small saucepan over medium-low heat, mash the refried beans, chili powder, cumin, and ⅛ cup water together until well combined. Cook the mixture until hot, stirring often so that it doesn’t scorch – about 5 minutes.
In a small bowl, toss the tomatoes, onion, and about 1/8th cup of the cilantro together. Squeeze ½ of the lime over the vegetables. Season lightly with salt and pepper and gently fold the ingredients together. Set aside.
In another small bowl, toss the chopped avocado gently with the juice of the remaining ½ lime. Season the avocado with salt and pepper. Toss again and set aside.
To assemble:
On a large serving platter, spoon the hot refried bean mixture into the center of the platter and spread it out, leaving a large border around the edges.
Drizzle the taco sauce over the refried beans and top with half of the tomato mixture.
Remove the tater tots from the oven and salt to taste immediately while they are hot.
Arrange the tots over the refried beans.
Sprinkle the remaining tomato mixture, the chopped avocado, sliced jalapenos, and remaining cilantro over the hot tater tots.
Serve immediately.