CHELSEA PEACHTREE
– In a cast-iron skillet, heat olive oil, garlic and onion over medium to low heat until fragrant. – Add in mushrooms, black beans, corn, tomato or salsa, and jalapeño (if using) and let it sauté for 3-5 minutes, stirring often. – Add in taco seasoning and tomato paste and mix well. – Remove from heat and sprinkle half of the vegan cheese evenly on top.
– Add tater tots in a single layer across the top. – Bake for 30 minutes. – Remove and sprinkle the rest of the vegan cheese on top. Bake again for 5 minutes. – Remove from oven and let sit for 3-5 minutes before serving.