Southwest Sweet Potato Tater Tot Hotdish

Serves: 8


  • 3 tablespoons butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 red/yellow bell peppers, chopped
  • 2 poblano peppers, chopped
  • 16 ounces fresh mushrooms, stems removed, chopped
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • ¼ cup flour
  • ¾ cup milk
  • 1 pound pepperjack cheese, cut into cubes
  • 1 14-ounce can black beans
  • 1 cup frozen corn
  • salt to taste
  • 1-2 bags sweet potato tater tots
  • red peppers, corn, cilantro, jalapeño for topping


  • Preheat the oven to 350 degrees.
  • Heat the butter over medium high heat in a 10.25-inch cast iron skillet. Add the onion, garlic, mushrooms, and peppers; saute until soft. Add the spices and stir to mix.
  • Add the flour and stir to coat until everything gets sticky. Add the milk slowly, stirring after each addition, until you get a smooth mixture. Add the cheese cubes and stir until melted.
  • Stir in the black beans and corn. Taste and adjust – this is a good time to add your salt!
  • Top the whole thing with tater tots (I did mine in a circle formation).
  • Bake for 20-30 minutes. BEWARE THE BUBBLING OVER – put a pan underneath to catch any drips. Let stand for a few minutes before serving.


REALLY good with a hit of Tabasco or something acidic/spicy.


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