Vegan Tater Casserole

Ingredients:
4 cups frozen tater tots
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 jalapeño pepper, diced (optional, for heat)
1 cup corn kernels (fresh or frozen)
1 can black beans, drained and rinsed
1 can diced tomatoes, drained
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 cup vegan shredded cheese (cheddar or Mexican blend)
Fresh cilantro, chopped (for garnish)
Instructions:
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, and jalapeño (if using), and sauté until the vegetables have softened, about 5 minutes.
Add the corn, black beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir well to combine, and cook for another 5 minutes to let the flavors meld together. Remove from heat.
In a 9×13-inch baking dish, spread the frozen tater tots in an even layer.
Pour the vegetable and bean mixture over the tater tots, spreading it out evenly.
Sprinkle the vegan shredded cheese on top of the casserole.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the tater tots are golden brown and crispy, and the cheese has melted.
Remove from the oven and let it cool slightly. Garnish with fresh chopped cilantro.
Serve the Vegan Mexican Tater Casserole hot, and enjoy!