Ethiopian-Spiced Tater Tot Casserole

Preheat your oven to 350°F. This dish reminds me of the communal platters we'd share back home, though with a distinctly American twist.

Heat olive oil in a large sauté pan over medium heat. Add the meatless crumbles and cook for 8-10 minutes, stirring frequently, until evenly browned and slightly crispy.

Add the chopped onion and green beans to the pan. Sauté for 2 minutes, stirring frequently to prevent sticking.

Stir in the minced garlic and berbere spice blend. Cook for 1 minute more, stirring constantly until fragrant — the berbere will add a warm depth that transforms this simple dish. (The berbere is my addition here — just enough to give this American comfort food a whisper of Ethiopian warmth)

Reduce heat to low and stir in the cream of mushroom soup, mixing thoroughly until everything is well combined. Cook for 1-2 minutes to heat through.

Transfer the mixture to a 9x13 inch baking dish, spreading it evenly across the bottom.

Arrange the frozen tater tots on top in neat rows, covering the entire surface — think of it as creating a golden injera-like layer that everyone will break through together.

Bake for 18-20 minutes, or until the tater tots are golden brown and crispy on top.