Reviewed: Nov. 17, 2007

Awesome! Fast and full of flavor. I added 1 can of corn and some fresh tomato at the end! Delicious!

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Nzingha

Cooking Level: Expert

Home Town: Lampertheim, Hessen, Germany

Living In: Portland, Oregon, USA

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Reviewed: Oct. 15, 2007

I added ground beef to the recipe and it turned out great!

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JABROAD

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Reviewed: Oct. 7, 2007

I make something similar for a quick and easy dinner. It is so simple to substitute things based on what you have- I typically don't use garlic in this, but I like to add things like cumin or cilantro if I have it on hand. It's great with a layered black bean salad or bean dip on the side, and also good topped with sour cream.

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kristen m

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2007

This is an very good dish. My husband, who is not a fan of "wet bread" loved it and asked me if I could make it again, and again! I was really surprised that the tortillas took on the texture of pasta. Of course, I made sure that they didn't get too soggy by cooking off most of the liquid from the mixture of black beans, tomatoes, etc. Also, someone who is short on time can skip the entire second step and substitute a can of chunky tomato-bean-corn salsa and a can of black bean salsa for a very similar taste and texture (though I do love the cooked onions and peppers!). I also added cumin and used an extra clove of garlic.

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Joellen

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2007

My husband does not like Mexican type food, but he loved this! I halfed the recipe, but wish I had made more guacamole and served it after it was baked.

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Ashley H

Cooking Level: Expert

Home Town: Troutdale, Oregon, USA

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Reviewed: Sep. 4, 2007

This is a tasty, healthy and economical family meal. We loved it! I used 2 cups cottage cheese mixed with 2 beaten eggs instead of gaucamole. It gave the dish a nice, creamy texture and flavor without the cost and trouble of the avocados. Will definitely make again!

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SAILORTIFF

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Reviewed: Aug. 21, 2007

This is a really good recipe. I wish I could give it 4 1/2 instead of 4 stars. I did make some changes/additions to it though. I added some chicken breasts that I had precooked and chopped into small pieces to the tomato bean mixture and used only one onion. The onion I had was white and I thought the flavor may be too strong with two of them. Next time I think I will add jalapenos as well for just a little more kick.

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Kim

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Reviewed: Jul. 20, 2007

it's great even on it's own. things i changed: more avocados- and i stuck them in the blender. i even gave this recipe to my in-laws and it has appeared on their table!

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squeakycat

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: New York, New York, USA

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Reviewed: Jul. 11, 2007

Very good! I did add cumin, chili powder, cilantro and some red pepper and garlic seasoning (because I only had green peppers to add to the lasagna). I also used a can of rotel tomatoes with the chile peppers and threw in about a cup of frozen corn. I'll make this one again for sure...only next time I would like to mash the black beans, mix them with some light sour cream and spread the mixture onto the tortillas before layering - I think that would add a lot...then serve the guac on the side. Thanks much - great meal that is cheap to make and pretty healthy.

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Chikee

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2007

My family has almost the same recipe, except we don't use any guac, and we use Monterey Jack instead of cheddar. We put the bean/tomatoes down first, then tortillas, then more bean/tomatoes, more tortillas and top it with fresh tomatoes, adding more cheese and cilantro in the last 5 minutes of baking. It's a great vegetarian dish that everyone loves. And as you can see by my review, it's quite versatile. You can add corn and jalapenos too.

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watergrrl

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Reviewed: May 18, 2007

This was really good, but even though I added three avocados, there wasn't enough guacomole for more than one layer, and there was too much bean mixture to fit in the pan. The entire layering scheme was also off. In terms of taste though, I would make it again.

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Piccina

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Reviewed: Mar. 2, 2007

My husband really liked this dish, but I got wigged out by warm guacamole (i love guacamole, but feel it has a weird flavor warmed). I could only do 2 layers with all of the guacamole in the middle. It needed a lot more heat for me (even though i used hot pace picante and added 1/2 tsp chili powder) - Next time - and i know there will be a next time since hubby loved it- I will add green chilies or more chili powder :)

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MAHLAP1

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Reviewed: Jan. 15, 2007

I thought this recipe was great! and it lasted all week for lunches. I substituted half of the black beans with chicken (since I'm not vegetarian) that was cooked with taco seasoning, but either way, it is a yummy recipe, I got multiple complements on it!

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Alyssa

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Reviewed: Dec. 27, 2006

I'm giving this four stars because the directions are wrong - the layering is off completely. You can't get as many as the recipe says. That being said - it was DELICIOUS. I made it as a vegetarian option on Christmas Eve for my vegetarian friends and everyone loved it. Really really tasty recipe and I'll be adding it to my regular meal rotation. Thanks for the recipe!

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LAURAMA1230

Cooking Level: Intermediate

Home Town: Westford, Massachusetts, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: Oct. 21, 2006

My family loves this! I generally use ready-made guacamole rather than making my own. It just saves a little time.

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ALISAE

Cooking Level: Intermediate

Home Town: Bountiful, Utah, USA

Living In: Orem, Utah, USA

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Reviewed: Oct. 20, 2006

This was excellent! I added a green chili, zuccini and a yellow squash (chopped into small pieces) to the black bean tomato mixture, as well as cumin, chili powder, cayenne pepper and some red pepper flakes for some extra spice. Since there wasn't enough guacamole I used sour cream for the second laye. I highly recommend the sour cream addition, it was excellent. Thanks for the great recipe!

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eayers

Cooking Level: Intermediate

Home Town: Eureka, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Sep. 18, 2006

In retrospect Im not sure what I expected from this but it was to much of a conglomerate casserole. The tortillas soaked up all the juice leaving it dry. It lacked spice, and I even added green chilies. I would reccomend adding a green chilie enchilada sauce and using flour tortillas instead. This reminded me to much of a frumpy potluck dinner!

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Bekah

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Reviewed: Feb. 28, 2006

We thought this was very yummy & reasonably healthy. I couldn't manage to make 2 layers out of the amount of guacamole this made, but it was fine with just one layer. We'll be making this regularly!

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CAROLYN_G

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Lenexa, Kansas, USA

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Reviewed: Feb. 25, 2006

This turned out really well. The corn tortillas give the lasagna a nice taste and texture compared to lasagna noodles. I followed the recipe exactly, except that I used fresh tomatoes and added one jalepeno pepper. Next time, I will add some cumin or other spices to the black bean mixture. I will also double the guacamole. Also, I found it was easier to layer the pan with halved, rather than quartered, tortillas. Overall, very good. I will make it again.

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Mehgan

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Reviewed: Sep. 15, 2005

If I could, I would give this 4.5 stars. It was really good, and the best part was that this vegetarian and healthy dish was a big hit with my meat-loving husband. I halved the recipe, so instead of using the can of tomatoes and salsa, I substitued a can of tomatoes with diced chilis. I also added about 1 t red pepper flakes to make sure it was hot enough (boy, was it!). I really liked this combination; the guacamole was a creative and good addition. I will put this in the regular rotation of meat-free meals.

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