Black Bean Totchos with Garlic Lemon Sauce

by Kristina Sloggett

in appetizers, Dinner, Gluten Free, recipes, Vegan

Black Bean Totchos with Garlic Lemon Sauce

Taxes week – I survived. Big project week – I’m excited. Easter brunch – I’m looking forward to it.

Easter plans? Weekend plans? I have a lunch idea for you, a deliciously easy one.

After making my Spicy Thai Totchos eleventy-threeve times, I still had a craving for a plate of tots covered in other things. Just new things. This time I had a craving for the more traditional nacho flavors, with a bit of a kick.

Totchos aren’t so much a recipe as they are an assembly. I am sharing an updated version of a very old recipe – something we still enjoy regularly – my Garlic Lemon Sauce. Ooof, that old blog post.

…but that old blog post does include a cute clay dachshund I have had since age 6.

Black Bean Totchos with Garlic Lemon Sauce

Black Bean Totchos with Garlic Lemon Sauce

YIELD: two servings, easily doubled

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

1 1/4 cups tater tots
1 cup black beans
salsa
sour cream (dairy free / vegan)
garlic lemon sauce (recipe follows)

INSTRUCTIONS:

Preheat oven to 425 degrees. On a prepared (parchment) baking sheet, arrange tater tots in a single layer. Bake for 15 minutes, remove reduce oven temperature to 375. Using a spatula, flip tater tots and keeping in single layer, move to one side of baking sheet.

While tater tots bake, prepare garlic lemon sauce, slice green onion and prep toppings.

Assemble totchos: on two plates, pile tots, black beans, salsa, sour cream and garlic lemon sauce. Top with green onion, serve immediately.

Black Bean Totchos with Lemon Garlic Sauce

Garlic Lemon Sauce

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

cup raw cashews, soaked several hours / overnight
1/2 cup water*
juice and zest of 1 lemon
1 garlic clove, finely minced
 1/4 cup nutritional yeast
sea salt and pepper to taste
1 teaspoon curry powder

INSTRUCTIONS:

Drain cashews after soaking. In high speed blender or food processor, process cashews until crumbly. Add 1/2 cup water, blend until smooth. Continuing to blend, add lemon juice and zest, garlic, nutritional yeast, salt, pepper and curry powder.

*add water to thin / reach desired consistency

totchos with garlic sauce

Classic bar food. Sometimes it’s what’s for dinner.

or a nice relaxing weekend lunch.

or tax day.

 

I shared this recipe with Healthy Vegan Fridays.

 

 

{ 7 comments… read them below or add one }

1 Laura @ Sprint 2 the Table April 18, 2014 at 6:29 am

There is a place half a block from my house that has a full page of totcho creations on their menu. I had to band myself from going there because I couldn’t control myself! Need to make them at home. This seems much safer. :)

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2 Eileen April 18, 2014 at 11:24 am

No one makes me crave tater tots quite like you, Kristina! :) These sound so good, especially with that beautiful sauce. Yay!

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3 Hannah April 18, 2014 at 12:17 pm

How can I possibly go on if I don’t eat something like this very very soon? I want to eat everything on a bed of tots now!

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4 Heather @ Better With Veggies April 20, 2014 at 3:40 pm

They had totchos at one of the condo restaurants in Utah this year and they were fantastic. Really, you can win me over with the mention of tots. I mean, who doesn’t love them?!

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5 Mila April 28, 2014 at 3:10 pm

The tater tot-nacho combo is brilliant! I wanna try it with sweet potato tots and a chipotle sauce.

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6 Kristina Sloggett April 28, 2014 at 4:32 pm

I agree Mila – totchos are brilliant! I made a sweet potato version that was tasty – Spicy Thai Totchos. :)

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7 Sarena (The Non-Dairy Queen) April 29, 2014 at 5:01 am

I had no idea what totchos were, but I’m definitely going to become very familiar with them now…YUM!

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