Wine & Dine Wednesday an intensely satisfying dish that our friend Peg made for us the other evening when she and her husband Brian had us over for supper. We are all tater tot fans and they often incorporate them into part of the meal. Last year we brought caviar and they pressed the tots into a waffle iron and made these incredible tot waffles that we topped with crème fraîche and the caviar. I still dream of them! I digress, let’s get back to these amazing tot nachos. Peg & I are big fans of high/low. So Champagne was served with these. It was a great combo. I posted this photo in my stories the other eve and got tons of requests for the recipe. This is what Peg did. But you can swap out and add whatever you like on your nachos. There is no right or wrong way. As Peg said, just make sure there is lots of cheese! I could not agree more.
Bake tater tots to package instructions. When close to done, add a good amount of your favorite shredded cheese and put back in the oven to melt. While that is cooking away, in a bowl add a can of drained black beans and a can or small bag of defrosted corn. To that add a big glug of olive oil and a few pinches each of garlic powder, chili powder, cumin and salt. Mix together. Peg made her own pico de gallo and guacamole, but store bought would be fine too. Add the black bean and corn mixture and the pico to the top of the cheesy tots. Serve with guacamole and sour cream. This is very much an assembled dish, so get creative and add or subtract whatever sounds good to you. Enjoy!