Prepare the beans by whatever method you prefer. Soaking in salted water and then pressure cooking is what I recommend. See the "beans overview" for details.
1 cup dry bean, bean spices
While the beans are cooking, make the pico de gallo by small dicing all of the ingredients, juicing the lime and then together in a container. Put in the fridge to marinate.
1½ lbs tomatoes, 1 large white onion, 1 serrano pepper, 2 cloves garlic, ½ bunch cilantro, 1 lime
When the beans are nearly done, bake the tots according to the package directions.
20 oz frozen tater tots
Shred the cheese and chop the onion and jalapeno. Fry the onion and jalapeno in a pan. Add 1 tbsp southwest seasoning (or other “taco-style” spices). Add the drained beans and combine all together. Allow to cool slightly.
1 large jalapeno, 1 large red onion, 3 oz cheese, 1 tbsp southwest seasoning
Once the tots are done, remove from the oven but leave the oven on at 425ºF. Gather the tots into a largely even two-tot layer in a casserole dish and top with the onion/bean mixture. Then top with the cheese. Place in the oven and bake for 5-10 minutes, until the cheese is well-melted.
While that bakes, slice the green olives, if using. When done, top with the green onions. Use the pico de gallo and avocado as a serving topping, i.e. do not add until you’re ready to eat. Store extras.
¼ cup green olives, 1 bunch green onions