Tex-Mex Tater Tots with Creamy Chipotle Lime Dip

These Tex-Mex Tater Tots are baked to perfection and dipped into a tangy Chipotle Lime Dip. They make a great vegetarian side or appetizer packed with peppers, onions, corn, black beans, and spices.

Earlier this week, I shared my favorite Healthy Mexican Food Recipes, but I’ve saved the best for last! It’s no secret that I love making homemade tater tots. I’ve got my zucchini ones, broccoli ones, spaghetti squash ones, and green apple gouda ones.

And now, I have these Tex-Mex Tater Tots, and I think they just might be the best yet.  If you’re celebrating Cinco De Mayo this year, these Tex-Mex Tater Tots will be a pretty impressive dish to make for your friends.  They’re packed with peppers, onions, corn, black beans, and Tex-Mex spices to give them tons of flavor. And don’t even get me started on this creamy chipotle lime dip 🙂 It’s delicious.

Tex-Mex Tater Tots and Creamy Chipotle Dip Recipe Ingredients

How To Make These Tex-Mex Tater Tots and Dip

1. Add potatoes to a large pot and fill with cold water. Bring to a boil and then simmer the potatoes until just fork-tender, but still with a bit of give in the center, 20-25 minutes. Drain the potatoes and let them cool until you can handle them.
2. While the potatoes are cooking, heat a large pan over medium heat and add about 1 teaspoon of olive oil, along with peppers and onions. Cook until vegetables are tender, about 5 minutes.
3. Preheat oven to 425 degrees F. Peel potatoes and then grate them on a box grater. Add grated potatoes to a big bowl along with the cooked peppers and onions, black beans, corn, salt, and spices. Use your hands to mix everything.
4. Line a large baking sheet with parchment paper. Form the potato mixture into small cylinders; you can make them as big or small as you like. Then, brush the top of each with olive oil and sprinkle with salt.
5. Bake tater tots until browned and crispy, 25-30 minutes, flipping once.
6. Make the dip while tater tots are baking: add all ingredients to a food processor or blender and blend until combined, about 30 seconds.

Recipe Tips and Thoughts

• The tots are vegan and gluten-free. However, the dip is not. Feel free to substitute a vegan dip or use a vegan sour cream substitute.
• The dip is quite possibly one of the best dips I’ve ever had. Like, can’t stop licking the bowl kind of dip. The chipotle makes it smoky and spicy, the lime gives it a nice fresh kick and the sour cream is so cool and creamy.
• For this delicious dip, I used Shamrock Farms Organic Sour Cream, and it was perfect! All Shamrock Farm products begin with wholesome, nutritious milk that contains no added growth hormones. Their products undergo rigorous purity testing and are all cold-packed and shipped fresh to ensure the best flavor.  
• If you don’t feel like spicing up the sour cream yourself, they also offer flavored sour creams, such as Zesty Jalapeño, French Onion, and Creamy Ranch.
• Store these tots in the fridge in an airtight container for up to four days and reheat in the oven.
• Make these healthy homemade tater tots for Cinco De Mayo or just as a side dish for dinner!

Looking For More Tater Tot Ideas?

4-Ingredient Broccoli Tater Tots

Spaghetti Squash Tater Tots with Maple Mustard Dip

4-Ingredient Zucchini Tater Tots

Baked Tater Tots with Smoked Gouda; Green Apple

One-Ingredient Sweet Potato Tots

Tex Mex Tater Tots with Creamy Chipotle Lime Dip

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• Total Time: 1 hour 30 minutes
• Yield: 40-50 1x

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Ingredients

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• 3 large russet potatoes, or 6 small potatoes
• 1/2 cup very small diced green pepper
• 1/2 cup very small diced red pepper
• 1/4 cup very small diced red onion
• 1/2 cup black beans, roughly chopped
• 1/2 cup corn kernels
• 1 1/2 teaspoon salt, plus more for sprinkling on top
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Olive oil

Creamy Chipotle Lime Dip:

• 1/2 cup Shamrock Farms Sour Cream
• 1–2 chipotle peppers packed in adobo sauce, depending on how spicy you like it!
• Juice of 1 lime
• 1 clove garlic, minced
• 1/2 teaspoon salt

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Instructions

1. Add potatoes to a large pot and fill with cold water. Bring to a boil and then simmer potatoes until just fork tender but still with a little bit of give in the center, 20-25 minutes. Drain potatoes and let them cool until you are able to handle them.
2. While potatoes are cooking, heat a large pan over medium heat and add about 1 teaspoon olive oil, peppers and onions. Cook until vegetables are tender, about 5 minutes.
3. Pre-heat oven to 425 degrees F. Peel potatoes and then grate them on a box grater. Add grated potatoes to a big bowl along with the cooked peppers and onions, black beans, corn, salt and spices. Use your hands to mix everything together.
4. Line a large baking sheet with parchment paper. Form the potato mixture into small cylinders, you can make them as big or small as you like, and then brush the top of each with olive oil and sprinkle with salt.
5. Bake tater tots until browned and crispy, 25-30 minutes, flipping once.
6. Make the dip while tater tots are baking: add all ingredients to a food processor or blender and blend until combined, about 30 seconds.

Notes

Recipe makes 40-50 tater tots, depending on how big you make them.

Freezer directions: freeze uncooked tater tots in an airtight container for up to 3 months. Bake them in a 425 degree oven for 30-40 minutes.

• Prep Time: 30 mins
• Cook Time: 60 mins
• Category: Side, Gluten Free

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