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PREP TIME: 10 minutes
ACTIVE TIME: 30 minutes
One 32-ounce bag frozen potato tots (most are vegan, but
be sure to double-check before buying)
nacho cheese sauce
1 cup chopped Yukon gold potatoes
½ cup peeled, chopped carrot
¾ cup water
¼ cup nutritional yeast
2 tablespoons tahini (gluten-free if necessary)
1½ tablespoons pickled jalapeño juice
1 tablespoon canned diced green chiles
1 tablespoon lime juice
2 teaspoons sunflower oil (or grapeseed oil), optional
1 scant tablespoon minced pickled jalapeño, optional
1 teaspoon ground cumin
½ teaspoon onion powder
1 teaspoon olive oil
1 medium red onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
3 cups cooked black beans (or two 15-ounce cans, rinsed and drained)
¼ cup liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
2 teaspoons ground cumin
2 teaspoons ancho chile powder
1 teaspoon ground coriander
½ teaspoon paprika
3 tablespoons canned diced green chiles
Juice of 1 lime
Salt and black pepper to taste
Optional toppings: chopped green onions, chopped fresh tomato, pickled jalapeños, guacamole or chunks of avocado,
vegan sour cream
1. Preheat the oven and bake the tots according to the package instructions.
2. While the tots are baking, make the nacho cheese sauce: Place the potatoes and carrots in a medium pot and
cover with water. Bring to a boil and cook until the vegetables are easily pierced with a fork, 8 to 10 minutes.
3. Drain the vegetables and transfer them to your food processor. Add the water, nutritional yeast, tahini, pickled
jalapeño juice, green chiles, lime juice, sunflower oil (if using), pickled jalapeño (if using), cumin, and onion
powder. Process until completely smooth. Set aside.
4. To make the beans: Heat the olive oil in a large frying pan over medium heat. Add the onions, garlic, and red
bell pepper. Sauté until the onions are slightly translucent. Add the beans, liquid aminos, cumin, ancho chile
powder, coriander, and paprika. Cook until the liquid has been absorbed and the beans are heated through. Add the
green chiles and lime juice and cook until the liquid has been absorbed, about 1 minute. Remove from the heat and
add salt and pepper.
5. Spread out the tots on a large platter or small baking sheet. Top with the beans, then drizzle the sauce over the
beans. If desired, top with green onions, tomato, jalapeños, guacamole, and/or sour cream. Serve immediately