Southwestern Sweet Tater Tot Casserole

Twitter is good for many things. Social networking. Marketing. Random thoughts. Entering giveaways. Letting companies know that you're dying to try their products so that they send you samples. Ya know, the norm. ;)

After emphasizing my need to try their new sweet potato puffs, Alexia contacted me asking me if I wanted a sample to make a recipe with. I've loved Alexia products since my first taste of their sweet potato fries. Followed by their delicious hashbrowns. Onion rings. And so on and so forth. So, sweet tater tots?! Totally up my alley.

When thinking about making a recipe, I remembered a recipe someone made me when I was younger. This is a vague memory because I have no idea who made it or when but I remember tater tot casserole. So, a vegetarian sweet tater tot casserole? Easy peasy. What goes well with sweet potatoes? Black beans! What goes good with black beans? Tomatoes, bell peppers, and corn. And this is how the recipe making process went. :)

Southwestern Sweet Tater Tot Casserole
serves 4

• 3/4 cup frozen corn
• 1 cup frozen mixed bell peppers
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) tomatoes with green chiles, drained
• 1/2 Tb. chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 3/4 cup low-fat sour cream
• 2-3 oz Mexican blend cheese
• 49 sweet tater tots, about 16 oz

These measurements include the changes I would make to the recipe. I put too much sour cream which slightly overwhelmed the flavors. I didn't fully drain the tomatoes and it resulted in the filling being slightly too liquidy. And I added the salt because it needed it. 

Saute bell peppers and corn in a nonstick skillet. Remove from heat and pour into a medium bowl.

Add black beans, tomatoes, spices, and salt to the corn and peppers bowl. Combine. Stir in sour cream.

In a lightly sprayed 8x8 casserole dish, pour in the filling. Top with desired amount of cheese.  

Top with sweet tater tots. I wanted mine covered but not completely. I'm sure you could fit another row and maybe another column if you wanted to squeeeze them in there. 

Bake at 400 for 30-40 minutes. Check on tots often during those 10 minutes to make sure they're not too brown.

Nutritional information (for 1/4)*: 428 calories, 15g fat (6.7g sat), 60g carbs (12g fiber), 15.5g protein

*using 3 oz cheese

The problem with casseroles is that they don't photograph very well. This casserole was super tasty though. Especially with the minor adjustments I made, perfect. And I loooved the sweet tater tots! Such good flavor. They were softer than normal tater tots, but that didn't surprise because sweet potato fries are the same way. I'm sure they would have crisped up better on their own as opposed to in a casserole. These babies dipped in some ketchup and mustard....whew. I want to run home and make some now! :)

Now that I've completely convinced you to try them yourself...the sweet potato puffs are only in select stores right now (enter your zip code to find them near you). Right now, they're only at Wal-mart near me but hopefully they'll reach more stores soon. PLUS, Alexia is offering a $1/1 coupon right now. You know me and my coupons...love 'em!

Disclosure: I received the product from Alexia Foods to review. The opinions expressed and recipes used are my own.