Step 1

Heat a large skillet over medium heat. Drizzle with oil. Once hot, add the mushrooms, carrots, pepper, and onion. Sprinkle with salt.

Step 2

Saute for 8 to 10 minutes, or until the vegetables are softened and the onions are starting to brown.

Step 3

Stir in the garlic, chopped chipotle chili peppers, and tomato paste. Cook for 2 to 3 minutes, stirring frequently, to toast the tomato paste and saute the garlic.

Step 4

Stir in the chili powder, oregano, paprika, and cinnamon. Toast, stirring frequently, for just 30 seconds to bloom the spices.

Step 5

Add the drained cans of black beans and enchilada sauce. Reduce heat to a gentle simmer over medium-low heat. Simmer, uncovered, for at least 10 minutes.

Step 6

While the black beans simmer, preheat the oven to 400°F.

Step 7

Transfer the black beans to a lightly oiled 8x8-inch baking dish. Smooth and flatten the beans into a uniform layer.

Step 8

Top with frozen tater tots, about 2/3 of the package. Sprinkle with the cheddar cheese.

Step 9

Transfer to the oven to bake at 400°F for 20 to 25 minutes. The casserole is ready when the tater tots are golden, the filling is bubbling, and the cheese is melted. Remove from the oven and let sit for 5 minutes before serving. Enjoy!