Black Bean Totchos with Garlic Lemon Sauce – a flavorful platter of comfort food goodness – great for your next Happy Hour at Home, Game Day, or lunch!

Taxes week – I survived. Big project week – I’m excited. Easter brunch – I’m looking forward to it.

Easter plans? Weekend plans? I have a lunch idea for you, a deliciously easy one.

After making my Spicy Thai Totchos eleventy-threeve times, I still had a craving for a plate of tots covered in other things. Just new things. This time I had a craving for the more traditional nacho flavors, with a bit of a kick.

Totchos aren’t so much a recipe as they are an assembly. I am sharing an updated version of a very old recipe – something we still enjoy regularly – my Garlic Lemon Sauce. Ooof, that old blog post.

…but that old blog post does include a cute clay dachshund I have had since age 6.

Black Bean Totchos with Garlic Lemon Sauce

YIELD: two servings, easily doubled

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

1 1/4 cups tater tots

1 cup black beans

salsa

sour cream (dairy free / vegan)

garlic lemon sauce (recipe follows)

INSTRUCTIONS:

Prepare air fryer if using. Set temp to 400 °F, cook tater tots for 7 minutes. Remove, shake to turn tater tots, add edamame. Return to air fryer and cook another 5 minutes, until tots are completely cooked through and edamame is hot.

Preheat oven to 425 °F if using oven. Line baking sheet with parchment.

On a prepared (parchment) baking sheet, arrange tater tots in a single layer. Bake for 15 minutes, remove reduce oven temperature to 375 °F. Using a spatula, flip tater tots and keeping in single layer, move to one side of baking sheet.

While tater tots bake, prepare garlic lemon sauce, slice green onion and prep toppings.

Assemble totchos: on two plates, pile tots, black beans, salsa, sour cream and garlic lemon sauce. Top with green onion, serve immediately.

Garlic Lemon Sauce

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

1 cup raw cashews, soaked several hours / overnight

1/2 cup water*

juice and zest of 1 lemon

1 garlic clove, finely minced

1/4 cup nutritional yeast

sea salt and pepper to taste

1 teaspoon curry powder



INSTRUCTIONS:

Drain cashews after soaking. In high speed blender or food processor, process cashews until crumbly. Add 1/2 cup water, blend until smooth. Continuing to blend, add lemon juice and zest, garlic, nutritional yeast, salt, pepper and curry powder.

*add water to thin / reach desired consistency

Classic bar food. Sometimes it’s what’s for dinner.

or a nice relaxing weekend lunch.

or tax day.

printable Black Bean Totchos with Garlic Lemon Sauce recipes:





Save Print Garlic Lemon Sauce Author: Kristina Sloggett Recipe type: sauce dairy, egg, soy and gluten free, vegan Ingredients 1 cup raw cashews, soaked several hours / overnight

½ cup water*

juice and zest of 1 lemon

1 garlic clove, finely minced

¼ cup nutritional yeast

sea salt and pepper to taste

1 teaspoon curry powder Instructions Drain cashews after soaking. In high speed blender or food processor, process cashews until crumbly. Add ½ cup water, blend until smooth. Continuing to blend, add lemon juice and zest, garlic, nutritional yeast, salt, pepper and curry powder. *add water to thin / reach desired consistency 3.5.3208