It’s the weekend again and after a long week of working and cooking meals it is hard to get motivated to come up with what to cook on the weekend.  Going out to eat becomes way too expensive and the value for the price is not what it used to be.  During the week we have traditional days of the week for meals.  In our house it is usually Mexican Monday, Chicken Tuesday, Steak and Risotto Wednesday, Pasta Thursday and of course Pizza Friday.  Then come Saturday and Sunday.  What to do for dinner?  I usually like something that is simple and doesn’t take as much effort as the weekday meals do.  But still don’t want to feel like I shortchanged myself with what to eat.  So, I came up with this tot-chilaquiles recipe that uses the concept of chilaquiles and swaps the corn tortillas with tater tots.

Ingredients: 

Tater tots versus Corn Tortillas:  I know by nature tater tots are not considered a high nutritional ingredient, but a serving of tots it only 30 more calories than a serving of corn tortillas.  Tots by nature have 8 grams of fat versus a corn tortilla having 1 gram of fat.  But if you fry the corn tortilla in oil you will add fat and calories to it, so I don’t know that you are gaining any calorie reduction in corn tortilla over tater tots.  If you wanted to use a healthier tot there is always the option of broccoli tots or cauliflower tots that can be bought in the freezer section as well.

Beans:  I used black beans from a can.  I like using black beans when I cook Mexican dishes, they add a depth of flavor that I enjoy.  You could also substitute chili beans or red kidney beans in this recipe.