I will never buy canned beans again! This recipe is so cheap, so easy, so flavorful and SO MUCH BETTER than the canned stuff! I like to add more cumin, garlic powder, onion powder, and a can of diced green chiles right before mashing. I also add a dash of cayenne for a little extra heat. Delicious!!!!!

Very tasty and easy. I prebaked for 5 minutes, topped, then baked another 15. Came out with a nice, crisp crust and was very delicious. Thanks for sharing!

These are so good!!! I doubled the recipe, roasted about 30 minutes longer, and left out about 2 T of sugar. These are addictively good; even my husband who isn't a huge sweets eater thought they were great. I'll definitely make this again!

Yum! I used applesauce in lieu of oil, egg replacement ala EnerG instead of egg, soy margarine, and added walnuts. They turned out moist, wonderful and with those changes, vegan! Hubby loved them, too. Thanks, I will make these again!

I love this recipe! It tastes so fresh and good for you, but it hearty and filling at the same time. This one is definitely staying in my recipe box!

This is SO GOOD!!! I subbed pinto beans instead of black (all I had on hand), and nixed the cornmeal and cayenne. Served this on homemade wheat tortillas and my husband and I loved them! He's not even vegan and he said he'd love it for dinner once a week -- cheap, easy, tasty and healthy, I will definitely make this one again. Thanks!

Very good recipe; would be great with some modifications. I followed it as written, except I sauteed some chopped chicken breast instead of roasting. I also did 1 T oil and 1 T butter when carmelizing the onions; they took around 40 minutes on a low heat. I also only needed about 5 cups broth -- after that the rice was perfectly done. Next time I would cut the balsalmic down to about 1/8 cup. I like balsalmic, but I thought the taste was a little strong and overpowered the onions a bit. I would also add some minced garlic. I worked on a small stove so I heated the broth and wine in a small coffee cup in the microwave shortly before adding them into the rice. It worked out very well! The risotto was creamy and my husband ate several servings and licked his plate clean. Thanks for the recipe!

Very tasty, if you're a fan of balsalmic vinegar (otherwise why would you make this?). I thought the chicken stayed nice and juicy, and the sauce was very flavorful.

It's good; not the best I've ever eaten, but very good. I'll make this again.

Awesome, soooooo good! Made it for my husband and he literally licked the plate clean. I doubled the sauce recipe and subbed honey for the brown sugar, and sauteed the fresh garlic with the green beans. I also omitted the sesame seeds, using chunky peanut butter instead of creamy for the added crunch. This was just delicious and I'm making it again soon! Thanks so much.

I used EVOO instead of butter. This was a great recipe, my husband and I couldn't get enough. It will be on my weekly rotation for sure!

Mmm, so good! I used soy milk instead of lowfat, fresh blueberries (which gave it a cool, blue tint), and no butter. It's a great way to use leftover rice and most important, it's super tasty! Thank you so much for this recipe, I will definitely be making it again!!!

This was awesome! I used whole wheat potato gnocchi, added 2 tsp crushed garlic and left out the zucchini (didn't have any on hand) and added a handful of crumbled feta with the tomatoes. Sooooo good, and super quick! I will make this again.

This is my first time making quinoa and I thought it was excellent! I didn't find it too soggy, and thought the flavors went really well (used a sweet balsalmic and a mild chardonnay). Topped it with feta because I'm not fond of goat cheese... so good! I will definitely make this in the future!

I bake my own bread instead of buying at the store, mainly for my husband's work lunches. After trying several bread recipes I stumbled on this one, and now he won't eat anything else with his lunch! They're really good, great for sandwiches (he does turkey and muenster), nice and soft but substantial at the same time. Thanks for the recipe, I use it every week!

Super good! Here were my mods: used 4 cups of cheese (3 in the filling, 1 to top), added 1 T minced garlic, 1/2 cup enchilada sauce and 4 oz diced green chiles to the filling, and topped with a large can of sauce (32 oz?). I made the tortillas using the whole wheat recipe on this site (which I highly recommend). Even my picky brother loved them, and my hubby thinks they're the best. These were by far the best enchiladas I've ever made! Thanks!

These are FANTASTIC! This was my first time making tortillas... I make my own breads and rolls and figured it was time to try tortillas. I'd heard how hard they were to get right, so I was a little worried. But they turned out tender, light, and delectable. I halved the recipe and ended up using 1 1/2 cup white bread flour and 1 cup wwheat flour, 1/3 cup canola oil in place of shortening (I didn't want the olive taste of using EVOO), and a tad more boiling water than called for. I also kneaded the dough after adding the water, instead of just mixing with a fork. The consistency of the dough ended up great, nice and smooth and easy to work with. Half the recipe yielded 12 balls, which rolled out nice and thin for soft taco sized tortillas. I let the balls rest under a damp towel for 3 hours before rolling and cooking. When I cooked them, I did so with a non-stick skillet over medium-high heat... they bubbled up really quickly, and each one took maybe 45-55 seconds, but still plenty of time to roll the next one. I covered them up with a dry towel after cooking so they stayed moist and warm. They turned out WONDERFULLY and my Mexican-American husband adored them. I will never buy store tortillas again! I don't find them too much work at all, and if you really love to cook I doubt you will, either. In fact, I had great fun making them. Thanks so much for the recipe!

Toss out those packets, this stuff is great! Easy to compile, spicy, with just enough zing to it. The best thing is that it is adaptable, so you can make it spicier or less spicy to suit your tastes. I no longer use the 'taco' packs at the store, thanks to this recipe!

Yum, this is really good! I made it using 1 lb ground turkey and 1 lb rehydrated TVP instead of chicken, and with black and pinto beans instead of kidney beans. Turned out very thick and hearty. Thanks!

YUM! I modified this to make it a little healthier by using whole wheat flour instead of all-purpose, and subbing applesauce for oil. I also used chocolate chunks instead of chips (it was all I had), and didn't add the additional sugar on top of the muffins at the end. They were AMAZING! The recipe ended up making more like 16 standard sized muffins instead of 12. I will definitely be making these again!!!