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Chili Cheese Tater Tot Bowl
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Chili Cheese Tater Tot Bowl

45 minServes 4Nutri-Score C€€
from @wild.sage.homestead8 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • tater tots (frozen)Fresh700 g
  • kidney beans (canned, drained and rinsed)Pantry480 g
  • black beans (canned, drained and rinsed)Pantry240 g
  • tomato passataPantry400 g
  • onion (finely chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • chili powderSpices10 g
  • ground cuminSpices5 g
  • smoked paprikaSpices3 g
  • olive oilPantry15 ml
  • saltSpices5 g
  • cheddar cheese (grated)Dairy200 g
  • jalapeño (whole, roasted)Produce2 pieces
  • sour creamDairy120 g
  • spring onion (sliced)Produce2 pieces

per serving

Nutrition

530kcal

Carbs
61 g
Proteins
20 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Frying pan
  • Mixing bowl

step by step

Method

  1. Roast the tater tots and jalapeños

    • Spread the tater tots on a baking tray in a single layer.
    • Add the whole jalapeños alongside the tots.
    • Bake until the tots are golden and crispy and the jalapeños are blistered, turning halfway.
    Step 1

  2. Cook the bean chili

    • Heat the olive oil in a frying pan and soften the onion.
    • Add the garlic, chili powder, cumin and smoked paprika and fry until fragrant.
    • Stir in the tomato passata, kidney beans and black beans and season with salt.
    • Simmer until thickened, stirring occasionally.
    Step 2

  3. Assemble the bowls

    • Divide the crispy tater tots between bowls.
    • Spoon the bean chili over the tots.
    • Scatter the grated cheddar on top and let it melt.
    Step 3

  4. Finish and serve

    • Top with the roasted jalapeños, sliced spring onion and a spoonful of sour cream.
    Step 4
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