Sheet Pan Totchos

11/4/2024

Prep Time: 15 Min
Cook Time: 20 - 25 Min

Yields: 4 Servings

What You Need

500g Frozen Tater Tots
Cooking Spray
3/4 C Monterey Jack with Hot Peppers, shredded
1/2 C Grape Tomatoes, chopped
1/2 284ml Sprague Cannery Black Beans (reserve the rest in an airtight container in the fridge for 4 days)
1 Avocado, cut in to chunks
1 Jalapeno Pepper, sliced
1/4 Red Onion, diced (more if desired)
Fresh Cilantro
Prepared Salsa(s)
Sour Cream
Hot Sauce
Himalayan Salt

Preheat your oven according to the tater tot directions. Get your tots on to a parchment lined baking sheet. Spray the tots with cooking spray and season the tray with salt. Bake according to package directions until golden brown and crisp.
Add 3 minutes to the time on the oven and carefully remove the tots to a wire cooling rack. Sprinkle the cheese over the tray followed by the sliced jals. Return the tray to the oven for the final 3 minutes until melty. Remove once again and set on to your cooling rack.
I added my sour cream to a squeeze bottle and drizzled the tots with it. You can also do sporadic dollops. Start with the sour cream drizzle followed by sprinkling black beans, red onions, and tomatoes around the tray. Give everything a few good drizzles of your fave salsa(s) followed by the chunks of avo and heaps of fresh cilantro. Give the tray a few dashes of hot sauce or simply serve the sauce on the side.
Serve and enjoy directly from the tray. ENJOY!