This was excellent; quickly wiped out at work, and the recipe was requested by many. I made a few changes- I substituted one can of black beans for one of the black eyed peas, used one can of Ro-Tel and one can of chili-ready tomatoes in place of fresh because I can't find good winter tomatoes here, and added cumin. Other than that I stuck to the recipe, and even 6 days later it's still quite tasty. I made up a burrito with leftovers, and even my EXTREMELY picky 15 month old keeps coming up to me with mouth open for more. Here's how I did it: I took a tortilla, and tore up a slice of cheese and placed 1/4 of it in small pieces down one edge of the tortilla, with the rest near the middle. Microwave 15 seconds to soften. Take 2 T. of the caviar and use a slotted spoon to drain the extra liquid off, and put down the middle of the tortilla. Microwave 30 seconds, add a bit of sour cream, and roll up burrito-style, using the cheese along the edge to seal at the end. YUM!

Reviewed On: Jan. 6, 2008

These were FANTASTIC ~ much better than a pre-made mix. Cheap and easy, too. I leave out the green pepper, and it was really good wrapped up with cheese in a tortilla and then warmed the next day. Thanks for sharing!

Reviewed On: May 26, 2006

This was fantastic! I didn't have everything on hand, so I had to substitute and used frozen corn for the canned, drained canned diced tomatoes for the fresh, and about 1/2 pound of shreeded Montery jack, and 1/4 pound shredded Mexican mixture (cheddar/M. jack/queso/asedero). I also added a dash of Adobo seasoning and some roasted garlic. Due to my entree taking longer than I thought, I cooked the vegetables as directed, then mixed in the cheese and finished it like a casserole in the oven. This dish will be put into regular rotation. It may be fattening with all that cheese, but the taste is well worth it! Thanks for sharing. :)

Reviewed On: Mar. 26, 2006