I love this idea- sweet potatoes in a burrito sounds weird at first, but it is SO delicious. I make it with black beans- personal preference. Sometimes, instead of rolling these up into flour tortillas, I'll use corn tortillas and make little pies with them. I mash the sweet potatoes, then I layer one corn tortilla with sweet potato, black beans and cheese, put another tortilla on top and layer it again. I then bake them at 425 for 7-8 mins until they're a bit crispy. And either way, I always serve this with fresh avocado.

Delicious! A little softer than the usual crust, but that makes it more dynamic! I made a regular mushroom pizza with it, but next time I think I'll try some feta and artichokes as suggested. Yum!

Very good, came out a little crispier than I expected and required a bit of extra spice, but a very good base!

So delicious, but it needed some modifications to make it perfect. I add all ingredients (+ an extra 1/2 cup of bread crumbs) to the food processor, and grind it until it's like a paste. Then I add two fresh tomatoes and pulse until those are chunky. Then I add a bit of oil to the george foreman grill and cook them on there, one at a time. I took the advice of another reviewer and make an avocado ranch sauce (using non-fat yogurt), and put a little of that on each, served on whole wheat rolls. There really is no comparison to the frozen kind, these are SO delicious!

Yum yum! I made with rice instead of barley because I was out. Next time will try with the barley- definitely a keeper. I love the flavor that the Marmite added (I never would have thought of that). Thank you!

I loved the texture and flavor, but hated how messy they were. I think perhaps next time I'll add less bread crumbs so that they stick together better. I served them with a sour cream/lime juice dressing on whole wheat potato rolls.

This was a great recipe- but required a couple modifications (albeit small ones) to make it perfect. Like others, I used one pan to save on clean up. I added the diced tomato to the pan during the last few minutes of cooking. With the diced tomato, (I used 1.5) the serving size listed here was closer to correct. I also took the suggestion of another reviewer and grilled them on the George Foreman. I then sliced avocados and placed the slices on top of each burrito, along with a squirt of lemon juice. After that, they were so great! My husband told me it was the best meal he'd had in a long time. Thanks for the keeper!

So delicious! I made it using sliced fresh mushrooms instead of the Quorn, and served it over naan (indian flatbread). Hubby and I are fairly new to the vegetarian thing, and I was nervous that it wouldn't satisfy us. But it did! So delicious, the texture and combination of just enough spices were divine! This will definitely become a staple for us.

I came across this recipe while browsing for a fun new cheesecake recipe to make for Valentine's day. My husband loves Guinness, so I knew I had to try it. I'm not a huge fan of cheesecake, but we both LOVED it!! So delicious and not too difficult to make. I didn't have a springform pan, so I used a regular pan, and after the cheesecake cooled, I flipped it onto a piece of parchment paper, and then back to a regular plate. I made chocolate hearts instead of clovers (because of Valentine's day)- so the presentation was *almost* as wonderful as the taste. I admit, at first I thought it'd be weird to try beer in cheesecake, but I'm so glad I did!!

Delicious! The only think I changed was that I used all shrimp instead of half crawfish. I've never attempted a cajun recipe before, but I recently visited New Orleans for work and loved the food!! My husband wasn't able to come with me, so I wanted him to be able to enjoy the taste as well, and when I found this recipe I knew I had to try it. It exceeded my expectations. Thank you!!

This recipe is fantastic. Just the right amount of spices. I made it for a holiday party, and now everyone expects me to bring it every time I'm invited!

My husband and I have been taking this to work for lunch daily. It is very good, but I added a little less feta the second time I made it. The dill really brings out the flavor.

It wasn't bad- especially for a low fat meal- but it did need some extra time to thicken up- much too soupy at first.

Very easy and flavorful- but I generally like spicy things, and this one was a little too spicy, even for me! I will make it again, but will use less jalapeños next time. Also- it did store very well, I made the whole 15 servings, and froze half. A month later I put that half in the crock pot for about 8 hours and it tasted just as good as the first time around!

Delicious! I served it with egg noodles sprinkled with parmesan and pepper. I put some of the juices from the pan over the noodles as well. It went so well with the steak, which was very flavorful, but not overwhelming. Thank you!