Ingredients
Saute mixture:
- 2 tbsp olive oil
- 1 onion diced
- 3 cloves garlic
- 3 bell peppers diced (any color, or a mix)
- 1 to 2 jalapenos diced (to taste)
- 1 ripe plantain cubed (or other veggie, see notes)
Seasoning mixture:
- 1 tbsp ground cumin
- 1 tbsp chili powder (taco seasoning works too)
- 2 tbsp tapioca starch (see notes)
- 2 tsp mustard powder (see notes)
- 2 tbsp nutritional yeast (optional)
- 1/2 tsp salt
- 1/4 tsp smoked paprika
- 3/4 cup plain, unsweetened non-dairy milk
- 1 tbsp lime juice
- 1 tbsp tabasco sauce (or other vinegar-based hot sauce)
For assembly:
- 1 cup cooked corn (frozen is fine)
- 1 and 3/4 cups cooked black beans (1 14-oz. can)
- 20 oz. sweet potato tater tots
Instructions
-
Preheat the oven to 375 degrees Fahrenheit.
-
Heat the olive over medium high heat in a large cast iron skillet (9 to 11 inch). Add the onion, garlic, bell peppers, and jalapeno; saute until soft, about 5-7 minutes. Add the plantains and cook for another 2 minutes.
-
Whisk together the cumin, chili powder, tapioca starch, mustard powder, salt, and nutritional yeast if using. Add these dry ingredients to the skillet and stir to combine. Cook for another 1-2 minutes, or until fragrant and starting to dry out. Add the non-dairy milk, lime juice, and tabasco sauce, and stir. Continue to cook while stirring constantly, until the mixture thickens and gets a little stretchy.
-
Stir in the corn and black beans, and taste for seasoning, adding more salt and lime juice if desired. Place the frozen sweet potato tater tots in a layer on the top of the skillet. Place the skillet in the oven and bake for about 30 minutes, or until the sweet potato tots are crispy and cooked through.
-
Let stand for a few minutes before serving, with toppings if desired: guacamole, salsa, red onion, jalapeno slices, cilantro, etc.
Notes
VEGETABLES: I love plantains in this. You could also try using another veggie instead, like zucchini, mushrooms, or just omit it, if plantains aren’t your thing.
TAPIOCA STARCH: This specific starch is what gives this vegan casserole a “cheesy”, stretchy texture. It is made from cassava, a root vegetable. It’s available at more and more stores lately. You can also substitute potato starch, arrowroot starch, or even cornstarch or plain flour if needed, but tapioca starch definitely works the best.
MUSTARD POWDER: Also not essential; you can instead add 1 tsp of prepared wet mustard at the same time as adding the beans and corn, if desired.
Nutrition
Serving: 1eighth recipe | Calories: 300kcal | Carbohydrates: 46g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Potassium: 757mg | Fiber: 8g | Sugar: 14g | Vitamin A: 4150IU | Vitamin C: 92.4mg | Calcium: 60mg | Iron: 3.6mg
