This was really good and easy. I only had 3 whole wheat tortillas, so I substituted corn tortillas for the top 2 layers (3 of the small ones make one layer). I forgot the refried beans at the store, but the other two cans were plenty. I also added half a can of tomato paste, just b/c I had it, and that was good for flavor and consistency. The cheese sort of hardens on top instead of melting...but it was still good!

Reviewed On: Jan. 30, 2008

I thought it was dry. I liked it better before I cooked it in the oven and wonder if it could just be served as a hot pasta...I don't think there were any raw ingredients? Some cooking sherry would add a nice flavor to this also. I will probably add some celery next time too.

Reviewed On: Jan. 30, 2008

I made a lot of changes based on what I had available, and these turned out excellent--super moist & full of flavor. Here's what I did: --substituted 1/2c. maple syrup for splenda/sugar --substituted 1/2 c. peach keifer for sour cream & milk --substituted 1/2c. hemp seeds for flaxseed (for someone who doesn't like this the crunchy hemp I would rec. walnut pieces). --substitute 2/3 c. old fashioned oats for for 2/3 of the whole wheat flour --added 1tsp. cinnamon and 1tsp. vanilla --used 1 whole egg instead of eggwhites --baked in toaster over (to avoid heating my already hot house during a souther CA summer!) in muffin tins, 30 mins each tin (might take less time in regular oven) --yield: 16 muffins

Reviewed On: Jul. 3, 2007