Reviewed: May 11, 2012

Even though I substituted Ro-Tel-style tomatoes with green chiles for 2/3 of the tomatoes, this was a little bland. It was missing something, but I can't put my finger on what. I did also use fresh garlic and shredded Colby-Jack cheese. If I make this again, I plan to use a more traditional taco seasoning and possibly cook the beans with the seasoning for a while before adding in the tomatoes.

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Reviewer:

peg2012

Reviewed: Mar. 7, 2012

Awesome! We are used to ground beef burritos but these are our new favorite!

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Reviewer:

KDiamond

Reviewed: Feb. 5, 2012

Very yummy and super easy to make!! I think the garlic powder and cumin helped to make the meal more flavorful. A great meatless meal. Will definitely have again. I did a couple changes: No Velveeta (used a bit of shredded colby jack instead) or Sour Cream. Husband thinks it could have used more tomatoes, or perhaps salsa instead.

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Reviewer:

Alicia

Reviewed: Oct. 30, 2011

As the recipe stands, it looked a little bland and unhealthy so I added a fresh garlic clove, 1/4 cup red pepper, 1/4 cup red onion (all chopped finely) and sauteed for about 7 minutes in olive oil. I then added 2 tbs of cumin and chilli powder (each) with a dash of taco seasoning, cooked for about 10 minutes with the beans. Mashed several times then added the rice for another 5 minutes or so. Turned out delicious! The original recipe is great to start out with, especially for something quicker and easier.

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Reviewer:

alaynasusan

Cooking Level: Beginning

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Aug. 29, 2011

very good will make again for sure

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Reviewer:

DAMITA

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Appleton, Wisconsin, USA

Reviewed: Jul. 17, 2011

We really liked these. I did change it a little bit though. I added an extra can of beans, green chilies, and instead of the seasonings I just used Taco Seasoning 1 (AR). Added extra cheese too. Served with lettuce, tomatoes, salsa, olives and chipotle sauce. Yum! Thanks for the recipe.

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Reviewer:

rae

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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: May 25, 2011

I had to change this based on what I had. I used refried beans and less sour cream and also shredded cheddar instead of Velveeta. Nornally I wouldnt use a recipe for stuff like this but I thought Id try something new and I did. Everyone liked this alot. I was impressed how fast it came together. Ill make this again.

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Jan. 18, 2011

This recipe needed a fair amount of tweaking to be really good. Like another reviewer, I started by sauteing chopped onion in oil. After a few minutes I added chopped green pepper and a clove of fresh garlic, chopped finely or minecd. I then added a little minced jalapeno pepper, as well as a small can of mild green chilies. Then I added cumin, oregano, salt & pepper and chilie pepper, according to your heat preference. To that I added 1 can diced tomatoes and 2 cans of beans (one black and one refried). Lastly, I stirred in some grated chedder cheese and a little bit of cream cheese. I added the bean mixture to the middle of the tortilla, put some rice on top of that, then put a little sour cream on top. It was very good this way.

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Reviewer:

Jules

Cooking Level: Expert

Home Town: Tempe, Arizona, USA

Living In: Upper Darby, Pennsylvania, USA

Reviewed: Jan. 13, 2011

It was a very good base recipe. I used my rice cooker to make this. Added 2 cups of water, 1 cup of uncooked long grain rice, a 14.5 oz can of Basil, Garlic, and Oregano Diced tomatos juice and all, and I also added 2 Tbsp of Taco seasoning and the rest of the ingredients to rice cooker and shut the lid and set it. It was ready in under 20 minutes:) even my picky eater ate a whole burrito!!

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Reviewer:

charity709

Reviewed: Nov. 24, 2010

Great basic recipe. So easy to make nutritious with whole wheat tortillas and real cheese. And easy to customize with the things your family likes to eat.

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