Reviewed: Nov. 23, 2009

I loved this! So easy and great tasting. Did not use avocado b/c I did not have any, but this is a recipe I will use a lot b/c it is so fast & liked by all.

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Nov. 9, 2009

Friday night is taco night and this was a wonderful surprise to my husband and small children. I always make the kids a small batch without the cumin, chili powder, and green chiles. I added ro-tel instead of plain tomatoes, and a few jalapeno rings, diced to ours. So scrumptious, we'll make again and again! A real keeper!

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ericablueeyes

Cooking Level: Expert

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Reviewed: Oct. 17, 2009

This is awesome! super fast and easy-didn't add oregano

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Kimberly

Cooking Level: Intermediate

Home Town: Mundelein, Illinois, USA

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Reviewed: Sep. 15, 2009

We thought these were very good even my picky kid liked it.

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PATTY33

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Reviewed: Sep. 11, 2009

Wow! I could not believe how much flavor was packed in these! I made burritos with it and my husband and I loved them!! Put a little hot sauce on it to give it some spice and your good to go!

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Tara Sharp

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Reviewed: Sep. 10, 2009

These are now my favorite soft taco. They were absolutely delicious. The only thing is they were a tad spicy for my family's taste, but otherwise I wouldn't change a thing. Next time, I'll just go easy on the spice. Thanks for the delicious, fast, easy and budget friendly recipe!

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Sep. 7, 2009

Very good! I did add a bit of leftover chicken and a jalapeno to it. I also garnished with sour cream, but didn't have avocado. :( I will definitely make again, but probably make them a bit spicier. I like things a little hotter!

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chefnine

Cooking Level: Intermediate

Living In: Milton, Florida, USA

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Reviewed: Sep. 2, 2009

Yum! Can't say I followed the measurements exactly but no one would ever know! :) Delicious all around -- served on low carb wheat torts, perfect!

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CA

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Reviewed: Sep. 1, 2009

Delicious. Added a can of corn.

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Shirin

Cooking Level: Intermediate

Home Town: Northridge, California, USA

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Reviewed: Sep. 1, 2009

i liked this a lot, and the recipe seems to be pretty forgiving. i cut it in half, was somewhat careless measuring my spices, guess-timated half a can of diced tomatoes with green chilis, and threw in a chopped green pepper with the onion. i put it in warmed whole wheat tortillas with chopped tomatoes, lettuce, and some salsa - i know, lots of tomato products, but i love tomatoes :) if i were a sour cream fan i'd use that - the cold tomatoes/salsa had nice contrast. i'm going to make some brown rice to make a taco bowl as an easy lunch to pack for work. thanks for a great/quick recipe!

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Kristin

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Reviewed: Sep. 1, 2009

M-m-m-m-m!! I loved these!! I used 2 cans of Ro-tel and added a can of corn. I realized that I was out of cumin (the horror) and oregano. So I used a bit more chili powder and some fresh chopped basil from my garden. A dollop of sour cream put them over the top. I can't wait to eat them as left overs. Totally hit the spot with me and my husband. The kids will come around when I make them again.

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The Hotter the Better

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Reviewed: Aug. 31, 2009

This was the basis for supper tonight. I had some rice, though, I needed to use,...especially since my green chillies were actually hot jalapeños, and I needed more than the cheese and avocado to calm things down a bit. BUT this was so good, and I would not have ever thought of putting oregano into a taco. We really liked this...and I tried it from the pan BEFORE adding the rice, and it was good, so even though I tweaked, as needed for tonight, it really is good and quick and easy.

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Hezzy_tant_Cook

Cooking Level: Intermediate

Living In: Tachikawa, Tokyo, Japan

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Reviewed: Aug. 17, 2009

These were great! I followed the recipe exactly and these beans give off a great smell and flavor! I used whole wheat tortillas and DO NOT skip the sliced avocado garnish - it really does finish the taco out nicely!

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Justine

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 13, 2009

This was delicious! I added way more spices, hot sauce, used green onions and fresh garlic, and finished it off with lime juice and fresh cilantro. This would also make a delicious burrito filler or nacho topper. It'd probably also be great on top of rice.

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mezo

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 4, 2009

I replaced one can of black beans with ground beef to satisfy my meat loving husband. I thought these were very good and enjoyed the addition of avocados. I'm looking forward to leftovers tomorrow night!

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jul. 22, 2009

We call this "sloppy beans" & We love this recipe, although we aren't too strict on what gets added in or taken out. We like to add whatever fresh veggies we have lying around, especially peppers, and we'll eat it as a burrito in tortillas with quinoa (we've replaced rice with quinoa in our diets). My boyfriend is convinced he does not want canned tomatos in it, although we haven't tried it yet, but he'll do salsa, which is very good in it.

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jomama

Home Town: Aberdeen, Maryland, USA

Living In: Joppatowne, Maryland, USA

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Reviewed: May 4, 2009

I am not one for beans of any kind really except in my chili recipes. However this was excellent! I will most definitely make this again and again.

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Lani76

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: May 2, 2009

We made this tonight as is and it was an excellent recipe! Each of my kids had two! My husband loved it and it will be one of our dinner regulars! Thanks for the recipe!

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Cathy Broz

Cooking Level: Beginning

Living In: Fox Lake, Illinois, USA

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Reviewed: Apr. 25, 2009

I am new to vegetarianism and this is one of the best vegetarian recipes I've tried. As stated by others, it is perfectly spiced, very colorful (made a nice presentation), and you really won't miss the meat! I followed the recipe exactly, with one exception---I used whole-wheat tortillas instead of flour (to cut down on refined carbs). Also, I would use a soup pot instead of a skillet, as the mixture was overflowing in my skillet. Also, there are some additions/substitutions that could be made: for a little more spice, mix in some hot sauce (1-2 tsp.) and 1/4 cup salsa (drain the juice) with the tomatoes; for more color, substitute 1 can of red kidney beans for 1 can black beans; it would be more calories/carbs, but guacamole instead of just avocado add cooked spanish rice would be nice additions.

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Veggie Girl

Cooking Level: Intermediate

Home Town: Half Moon Bay, California, USA

Living In: San Jose, California, USA

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Reviewed: Apr. 19, 2009

Delicious! I made this in a wrap and also in a hard taco shell with some shredded lettuce! I also made this and placed it into a wrap shell (placed a wrap on a scrunched up piece of aluminum foil sprayed with PAM and lay a wrap on it and baked it for 10 minutes - it crisped up and took the shape of a bowl) - Really good!

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