Amazing and quick! I first sauteed onions and garlic. Then added the squash, zucchini, red and green bell pepper, mushrooms, corn, and black beans. To spice it up a bit I added sea salt, ground pepper, chili powder, cumin, and oregano to the mix as it all cooked. I used Mexican blend of cheese from Safeway market. Wonderful!

Reviewed On: Nov. 13, 2009

Awesome stuff right here. I switched up a few things from the original like using yams instead of sweet potatoes because they have more nutritional value, tripling the spices, caramelizing a yellow onion instead of green with about 3 cloves of garlic before putting it into the mix. I just put the corn tortillas in the preheated oven for about 2 minutes to get them flexible enough to roll. I topped both kinds – I made red and green – with olives and bell peppers. I also added a chopped up jalapeno to the middle stuff. I think next time I'll add sausage if none of my veg friends are over.

Reviewed On: Nov. 6, 2009

This is a great recipe with lots of possibilities! I made a few changes for myself: (1) baked some potatoes prior to mixing with everything so that I wouldn't have to cook the whole thing longer and risk burning or drying anything out (2) Sauteed the garlic and onion with zucchini, yellow squash, mushrooms, bell peppers, jalapenos, and sausage (3) Layered that with the potatoes, sweet potatoes, carrots, celery, rosemary, thyme, oregano, basil, cheeses, spaghetti sauce, and red wine. Next time I'm going to try this with different meats because every type I thought of was going to be a fantastic addition to this recipe.

Reviewed On: Oct. 4, 2009