Slow Cooker Vegetarian Tater Tot Casserole Recipe
Makes 8 servings
1 teaspoon extra-virgin olive oil
1 onion, chopped
2- 15 ounce cans black beans, rinsed
1 cup frozen corn kernels
1 cup mild salsa
1-4.5 ounce can chopped green chilis (with juice)
2 teaspoons chili powder
1 teaspoon ground cumin
1-10 ounce can mild enchilada sauce
1-28 ounce bag frozen tater tots
Spray a slow cooker or instant pot with non-stick spray. Heat the olive oil in a saucepan or instant pot. Saute onions until softened and put in a large bowl. Mix in beans, corn, salsa, chilis, chili powder, cumin and enchildada sauce. Put ½ the tater tots on the bottom of the slow cooker and add bean mixture. Top with the rest of the tater tots and cook on high for 2-3 hours.
Add fresh cilantro as a garnish (if desired).
For one serving = 278 calories, 12.7 g fat, 2.1 g saturated fat, 36.4 g carbohydrates, 3 g sugar, 6.7 g protein, 6.9 g fiber, 700 mg sodium, 6 Freestyle SmartPoints+
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes