These were a great lowfat option for dinner didn't have to change a thing!

I love this recipe! My husband didn't even notice there was no beef. I've made this recipe with rice instead of potatoes and it's still great, especially with Ready Rice it's really easy. FINAL TWEAKS: a few handfuls of frozen tator tots, ro-tel instead of tomatoes, 1C salsa, same cheese, sour cream & seasonings. Combine and burrito-roll into six 10" tortillas, line in 9x13 dish, bake UNCOVERED til light brown & crispy. Reheat in oven: 450 uncovered; reheat in microwave: cut in half, 2 minutes on high.

This recipe was good, not the best burrito I ever had, but I will make it again. I used rice instead of potatoes and pinto beans instead of black. I served with a great "Guacamole" recipe I found on this website.

These were soooooo good. Instead of tomato I used about 1/4 cup salsa. Next time I'll try adding some jalepenos too.

Made it with real potatoes instead of tater tots (not a big fan) and it was a hit. Will make again and again. Will try some of the other suggestions here too, just for variety. Just found out from boyfriend, these make excellent lunches. they held up very well, keeping both taste and moisture.

Made a few changes: used rice instead of potatoes, and added diced chiles and cumin because didn't have any chili or cayenne pepper, had to used mozarella. I thought these were great and will be even better when I make them closer to the recipe. And, if some people like it spicier than others, you can alter the heat in each individual burrito when you fill them.

These were ok. To me there was something missing. I might try them again, but with a few additions.

I've made these several times, but only last night did I follow the recipe closely enough to rate it. These are wonderful! I used a little more cilantro, some cumin, and a lot of red pepper flakes. Turned out great - thank you for the recipe!

Quick, easy, healthy and good. Love black bean burritos, and these are about as simple as they get. I've used leftover mashed potatoes as well as brown rice in place of the potato rounds with good results (these are also good sans spuds, and healthier to boot). I almost always add in a can of corn as well as some cumin and green chiles for some added kick. Perfect and crispy and even makes a multi grain tortilla taste good. Thanks!

Even the non-vegetarians in my family enjoyed this! I didn't change a thing, other than substituting the frozen potato rounds for canned due to what we had on hand, and they turned out great. Will definitely be making this again.

The flavor is awesome.Very easy to make.I did cook the tots first and then kind of mashed them up so they were evenly spread in the mix.I also did not add the cayenne pepper.My picky two year old couldn't get enough of these.The only thing I didn't like was how brown and kind of crispy they got on the bottom.Next time I will do at a lower heat and try flipping them more.

This is pretty good. A couple of changes I would make are: use just 1/2 can of black beans (refried beans would be good, too, I would think), and add more hot sauce, believe it or not. I thought from the ingredients that it would be very, very spicy, but it was between mild and medium. I personally like my food to have a little more of a kick to it. That said, it was good as is.

An interesting twist on boring old burritos. I used low fat sour cream and added diced chilis, and toasted the tater-tots before adding, and they were perfect paired with a cup of potato corn chowder (also from this site). They microwaved surprisingly well the next day too--still crispy! Thanks for the fun recipe!

I made this for my vegetarian daughter and was surprised when the whole family helped themselves, not realizing it was a meatless dish. After eating one each we decided we would like the tortilla a little crisper and threw them under the broiler for a few minutes. They were delicious. I made a few minor changes due to the ingredients I had on hand - dried cilantro, medium cheddar and whole wheat wraps. This will be in our regular rotation - finally a dish everyone likes - and it was so quick and easy too! Update: We make this dish often, but to make it even healthier we substitute brown rice for the tater tots.

Very good. Made a few changes: substituted one can Rotel diced tomatoes and chiles instead of chopped tomato and chili powder, one small yellow onion chopped, and added 1 c. whole kernel corn. Used dry beans that I soaked in hot water per pkg directions (cheaper). Covered w/can of enchilada sauce and grated mexican blend cheese for last 10 minutes of baking. Great meatless source of protein.

Really good! I didn't have tomotoes, so I used salsa. Only change I would make next time would be to bake the tater tots first - they tasted a little too firm, which together with the firmness of the beans,