Herbaceous
Veteran
This is a really good, hearty vegetarian casserole that’s nice in the colder months. Don’t be put off by the long ingredient list - many of them are pantry staples and this is totally doable for a weeknight dinner. For a vegan version, simply omit the cheese. This recipe uses less than a full can of tomatoes, but I always freeze the remainder which works well. Adapted from Vanilla and Bean.
Ingredients:
1-1/2 tsp vegetable oil
1-1/2 cups chopped red onion
1 green bell pepper, chopped
1 tbsp pickled jalapeños, chopped (adjust to your heat preference/tolerance)
1 tbsp minced garlic
1-1/2 tbsp chili powder
Salt & pepper to taste
1-1/2 tbsp all purpose flour
2 tbsp tomato paste
1 cup canned tomatoes - use fire roasted if you can find them
1-1/4 cups vegetable broth
1 tbsp dried oregano
2 cans beans, drained and rinsed - I usually use a can of red kidney beans and a can of black beans
1-1/2 cups shredded cheddar cheese (optional)
1/2 pkg frozen tater tots
Method:
Preheat oven to 400 degrees. In a 10 inch oven safe skillet, heat the oil until shimmering. Add onions and peppers and cook until soft. A bit of charring is OK.
Add the jalapeños and garlic, chili powder, salt & pepper, and flour. Stir to coat all the vegetables, and then add in the tomatoes, tomato paste, broth, oregano, and beans. Bring to a simmer, then remove from heat.
Sprinkle the cheese (if using) over the top, and then arrange the tater tots in a circular pattern over the surface (see photo below). Bake in the preheated oven for 30 min, until tater tots are golden and the filling is bubbling underneath.
Serves 4-6.
Ingredients:
1-1/2 tsp vegetable oil
1-1/2 cups chopped red onion
1 green bell pepper, chopped
1 tbsp pickled jalapeños, chopped (adjust to your heat preference/tolerance)
1 tbsp minced garlic
1-1/2 tbsp chili powder
Salt & pepper to taste
1-1/2 tbsp all purpose flour
2 tbsp tomato paste
1 cup canned tomatoes - use fire roasted if you can find them
1-1/4 cups vegetable broth
1 tbsp dried oregano
2 cans beans, drained and rinsed - I usually use a can of red kidney beans and a can of black beans
1-1/2 cups shredded cheddar cheese (optional)
1/2 pkg frozen tater tots
Method:
Preheat oven to 400 degrees. In a 10 inch oven safe skillet, heat the oil until shimmering. Add onions and peppers and cook until soft. A bit of charring is OK.
Add the jalapeños and garlic, chili powder, salt & pepper, and flour. Stir to coat all the vegetables, and then add in the tomatoes, tomato paste, broth, oregano, and beans. Bring to a simmer, then remove from heat.
Sprinkle the cheese (if using) over the top, and then arrange the tater tots in a circular pattern over the surface (see photo below). Bake in the preheated oven for 30 min, until tater tots are golden and the filling is bubbling underneath.
Serves 4-6.
