Vegan southwestern black bean millet tot casserole (with RollinGreens millet tots)

I discovered a treasure the other week, and I'm excited to share it with you. One of those (literally) little, simple treasures that makes a person get a little giddy. Ready? I found something from childhood you didn't realize you'd ever get to eat again. Prepare to open your heart once more to the joy of...TOTS!

I was lucky enough to be invited with a group of lovely local bloggers to visit the headquarters of Boulder food companies, RollinGreens and Sage V Foods (more on Sage V coming soon), and oh boy what a delicious event! Because, MILLET TOTS. Also because of delectably easy rice, and not least because of the on-the-spot preparation of gorgeous, light and fresh dishes by RollinGreens co-founder Ryan/Chef Ko Cunningham and Sage V Foods Marketing Director and founder's son Brett Vegas. But the delight of reviving a childhood favorite without the guilt for the moment eclipses all. Mmmmmillet tots.

Available in three flavours (Sweet and Spicy, Plain, and Italian Herb), millet tots are low glycemic, rich in iron and fiber, and comprised of a short list of clean ingredients--no added fillers or other junk. They are the only whole grain, non-potato tots on the market, with nutrient-rich millet being the obvious star. Speaking of millet, did you know Colorado grows have the millet supply in the nation? I didn't, but that fact alone reignited my interest in bringing the ancient grain to the table more often.

It's not often I get excited about something that comes in a box, but to me these tots were like Christmas cookies with the feel good factor that combination of warm and crispy tasty fluffiness brings. Adding to an extra bit of warmth is the fact that co-founding husband-and-wife team Ryan and Lindsey Cunningham clearly genuinely care about the quality of their products, and delivering the best to their consumers. Millet tots are pretty much perfect just out of the box, but they're surprisingly versatile, too. Swap tots for falafel in a pita, crumble over salad in place of croutons, or take the classic casserole route like this one, veggie-loaded and vegan. Whatever you do, no doubt it will be tottastic. You can't go wrong with tots. :)

Vegan southwestern black bean millet tot casserole

1/2 red onion, diced
2 garlic cloves, minced
2 teaspoons ground cumin
2 15-ounce cans black beans, drained and rinsed
1 cup no-added sugar salsa
1 cup crushed tomatoes
1 cup frozen corn kernels
1 red bell pepper, diced
1 zucchini, chopped
1/4 cup chopped fresh cilantro
2 packages RollinGreens Millet tots (I like Original or Sweet and Spicy best with this, but you can't go wrong)
cooking spray
optional: shredded vegan cheese and chopped avocado, to serve

Preheat oven to 375 degrees F.
In a large skillet coated lightly with cooking spray, cook onion, garlic on medium heat for 2 minutes. Add spices and cook for a further minute, stirring to coat.
Add drained black beans, salsa, crushed tomatoes, corn, pepper, and zucchini and simmer, stirring occasionally, for approximately 7-10 minute.
Transfer bean mixture to a 9-inch baking dish. Cover with frozen tots. Place in oven and bake for approximately 15 minutes, until tots are cooked through and nicely browned. Serve topped with avocado and a sprinking of vegan cheese, if desired.

This is a sponsored post on behalf of Sprouts Farmers Market and RollinGreens. All thoughts and opinions are my own. RollinGreens products can be purchased at Sprouts locations throughout Colorado