Reviewed: Dec. 5, 2008

I eliminated the tortillas from this recipe. It was very tasty. Next time I will saute the onions and garlic. Also, be sure to drain everything really, really well. Will definitely make again!

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N Aldridge

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Reviewed: May 18, 2007

Excellent dish - you will only be able to eat one peice - it is very filling. A little sour cream on the side is a nice addition.

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nat

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Reviewed: Feb. 25, 2007

This recipe was great, although the measurements seemed a bit off to me. I only used 4 tortillas with all of the bean filling. I think adding corn to this would make it fantastic. Shredded chicken might be good too.

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amc

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2007

Overall I thought it was pretty tasty. We changed the recipe a bit - dropped the tortillas to lower the calories/fat and used salsa to replace the canned diced tomatoes to spice it up a little. I really think it needs the kick of the salsa for flavor.

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Janell

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Reviewed: Jan. 30, 2007

Easy and economical to make. It was a bit bland for our tastes, even after adding oregeno and cumin. I will make again, but play around with an enchilada type sauce to add.

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queenbuffet

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Reviewed: Jan. 1, 2007

This makes enough filling for two pies, so, I would suggest buying 4 pie crusts. Quite good!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Nov. 1, 2006

We loved this!!! My pie plate wasn't very deep so I could only fit about 3 layers of the bean mix, and I used 2 tortillas per layer for full coverage (so I only used 6 torts)But the only other thing we did different was to add sour cream on top. I would definately rate this in my top 10 recipes of all times!!! Thanks!

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veggiegirl

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Reviewed: Oct. 27, 2006

I thought this dish was just barely OK. I used organic black beans, the chilies were "fire roasted" (does a can of them come any other way?), and my canned tomatoes were diced but not peeled, I don't think. I had a number of mishaps along the way. I'd never crushed garlic before, and I'd only fluted one pie before, and I did a bad job of both this time, I think. I got almost all the layers done, when I realized I'd forgotten the onions, so I took it apart and added onions to each layer, so I got the assembly more or less correct. I thought this recipe was structurally awkward - 10 tortillas made the pie very tall, and I flattened the whole stack with my hands before putting on the top crust. I was surprised that it baked up OK after all. Like another reviewer, I found the inner tortillas soggy. I probably won't make this again.

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2006

I've made this LOTS of times. It is one of my favorites. I make it exactly the way the recipe reads and love it! I never have sauteed the onion and garlic and mine comes out just fine. I promise you if it was the least bit raw my husband wouldn't eat raw onion!! I do, however chop it very fine with a Pampered Chef food chopper, so that might be why. I do understand what one person said about the tortillas being a bit soggy...they are...but, not enough to bother us. Perhaps if you toasted them under the broiler for a minute or two it would help?? This is a great recipe...give it a try.

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MommaChef

Cooking Level: Intermediate

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Reviewed: May 29, 2006

This is excellent and very budget friendly! I added about a Tablespoon of pre-made fajita seasoning (Taco Seasoning would work, too). I also added a few chopped scallions. This is a keeper in my family.

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ELLY777

Living In: Austin, Texas, USA

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Reviewed: Apr. 18, 2006

This was just OK. I doubt I'd make it again. I would recommend sauteing the onion and garlic in some oil because the garlic and onion were still raw after baking. Very strong and not a good texture. Flavor wise, this didn't knock me out.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Mar. 12, 2006

This was wonderful. It was so easy to make and clean up too and everyone in my family loved it. The only thing I did differently was add a bit of sour cream to each piece. Next time we'll try the bean mixture in burritos! Thanks Sherrie!

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Faith W.

Cooking Level: Expert

Home Town: Spring Arbor, Michigan, USA

Living In: Providence, Rhode Island, USA

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Reviewed: May 22, 2005

Excellent!!!!! Deserves 4.5 stars really. I changed a couple of things: I used 2 fresh chillies as I couldn't find any canned ones, and I omitted the pastry crust completely. We found that the flour tortillas alone were plenty. The cheese on top went lovely and crispy and turned the top tortilla into a giant nacho! The only reason it isn't five stars is because the other tortillas went a bit soggy for my liking. Thank you Sherrie!

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