1½ c reduced fat Mexican cheese (vegans, use cheddar Daiya or other cheese swap)
black olives, sliced
Instructions
Preheat oven to 375 degrees F and prepare a 9 x 13" casserole dish with nonstick spray.
Roughly chop the peppers and onion. Saute over medium heat with the garlic until soft. Stir in the soy sauce and liquid smoke, if using. Add the black beans, taco seasoning, and salt and pepper.
Pour a thin layer of the enchilada sauce on the bottom of the casserole dish and spread out.
In a bowl, mix the frozen tater tots, veggie/bean mixture, and 1 c of the cheese. Pour the mixture into the casserole dish and press down lightly. Top with remaining enchilada sauce.
Bake, uncovered for 40 minutes.
Top with remaining cheese and olives. Return to oven for 10 minutes, until cheese is melty and exposed tots are crispy.
Serve as is or topped with green onions, sour cream, or ranch.
Notes
I added the optional soy sauce and liquid smoke to give it a little more of a "beefy" taste. If preparing gluten free: ensure all ingredients are gluten free, paying particular attention to your choice in soy sauce, taco seasoning, and tater tots.