009 / 75 · Crisp-Topped and Potato Comfort

Black Bean Taco Tot Hotdish

One 9×13 in (23×33 cm) dish, at least 3.5 qt/3.3 L; 6 main-dish portions · Active 25 min · Total 1 hr 30 min

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Black beans, sweetcorn and a thick salsa filling make a meatless base for a crisp tot roof. The seasoning comes from cumin, smoked paprika and the salsa you choose. The important work happens before assembly: drain the beans and salsa, soften the pepper and let the filling become thick enough to hold the potatoes above it.

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Hand-drawn black bean taco hotdish with corn, salsa and a crisp tot top.

Let the salsa lose its loose liquid

Use a chunky tomato salsa rather than a smooth cooking sauce. Drain it in a sieve for a few minutes, then weigh the amount needed. Jars vary, so the drained weight is more reliable than a fraction of a jar. You are keeping the vegetable pieces and their flavor, not trying to turn them completely dry. If the finished skillet filling still forms a watery ring, simmer it a little longer before the tots go on. Do not depend on the frozen potatoes to absorb the excess.

Mash only enough beans to bind

Crush roughly one-quarter of the drained black beans with a fork, leaving most of them whole. The mashed portion helps bind salsa and corn without needing flour or a separate cream sauce. Stir carefully once the whole beans are in, and keep the mixture moist enough to spoon. A completely smooth bean paste would eat differently and make a heavy layer under the potatoes. This is a hotdish assembled from recognizable vegetables and beans, not a dip with a few tots scattered over it.

A crisp top needs a clear surface

Spread the filling in the wide dish, add the cheddar and place the frozen tots in one layer. There is no need to thaw them or press them into the beans. Keep any later salad or sour cream on a separate plate; wet toppings added across the pan would soften the crust before everyone is served. The recipe itself needs no raw garnish. Use the salsa’s heat level to suit your table, and tell guests if you have chosen a particularly hot one. The oven finish should brown the potatoes and bring the full center to temperature.

Ingredients

  • 2 cans black beans, drained and rinsed (1 lb 1 oz/480 g drained total)
  • 1 jar chunky tomato salsa, drained to yield 1 1/4 cups (300 g drained; buy at least 400 g)
  • 1 tablespoon neutral oil (15 ml)
  • 1 medium onion, chopped (150 g)
  • 1 large red bell pepper, diced (150 g prepared)
  • 2 garlic cloves, finely chopped (6 g)
  • 2 teaspoons ground cumin (4 g)
  • 1 teaspoon mild smoked paprika (2 g)
  • 1/2 teaspoon dried oregano
  • 1 cup frozen sweetcorn (140 g)
  • 1/4 cup water (60 ml)
  • 3 oz cheddar, grated (85 g)
  • 1 lb 10 oz frozen potato tots (750 g)

Set out

Oven, 9×13 in (23×33 cm) baking dish, at least 3.5 qt/3.3 L, Large deep skillet, Sieve, Fork, Rimmed baking sheet, Food thermometer, Suitable foil if the topping colors before the center finishes

Allergens

Milk; check salsa and tot labels for wheat, soy or other allergens. Check labels and substitutions.

Make it

  1. Heat the oven to 425°F (220°C). Put the dish on a rimmed sheet. Drain salsa in the sieve and weigh 300 g. Mash about one-quarter of the drained beans with a fork.
  2. Heat oil in the skillet over medium heat. Cook onion and pepper 8–10 minutes until softened. Stir in garlic, cumin, paprika and oregano for 30 seconds.
  3. Add salsa, mashed and whole beans, corn and water. Simmer for 6–8 minutes, stirring, or the corn’s package cooking time if longer, until corn is cooked and filling is thick and steaming. A spoon drawn through it should leave a brief track.
  4. Spread hot filling in the dish. Scatter cheddar, then arrange frozen tots in a single layer without pressing them down. Bake uncovered 35–45 minutes until tots are golden and crisp and the center and several other points reach 165°F (74°C). Shield darkening areas loosely with foil if the center needs longer.
  5. Rest 5 minutes and divide into six portions.

A meatless pan should still feel complete

The bean quantity is deliberate. Keep the full amount rather than replacing half with extra salsa, which would make the filling looser and leave the meal mostly potato.

A useful detail

The base has no extra salt: salsa, cheese and tots vary considerably. Choose their seasoning before cooking rather than automatically salting the filling. The total allows the longer oven interval.

Another way

  • Replace black beans with the same drained weight of canned pinto beans, still mashing only about one-quarter. Keep the salsa draining and single potato layer.

Keep it well

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3 days, respecting earlier opened-ingredient deadlines. Reheat to 165°F (74°C). Freeze promptly cooled portions for up to 2 months for quality; thaw in the refrigerator. The potato roof will lose some crunch.