I was about to make tacos for dinner when I stumbled upon this recipe, and it sounded like a nice change. My husband and I loved it, but it didn't get great ratings from the kids; my son finished all I gave him (begrudgingly) and my daughter ate only the beans and toppings. I made a few changes to the recipe: I added about 1 C of frozen corn, 2 t. chili powder, and I put the toppings right on top of the casserole once it came out of the oven. It was good, but missing something, maybe some cilantro... I also set out sour cream and salsa for topping. All in all, this was a good dish and I will probably try it again sometime.

I served this at a home party I hosted and it was the first thing to disappear. Everyone came back for seconds. Since then, I was placed on a gluten-free diet and remembered this recipe. It's excellent and my husband loves it, too. We're both meat-eaters, but still enjoyed it. I think it would be very good with shredded chicken or ground beef. It reheats very well.

This was a nice change of pace from our usual dinner routine. I added some red pepper to the mix and substituted some ground turkey seasoned with a little taco seasoning for one can of the cans of black beans. I also used a whole package of cheese. My husband requested that it go on our permanent rotation!

This went together very quickly and was delicious. My husband (who is not a big fan of casseroles in general) loved it and ate 2 big helpings. I used colored peppers (red, orange and yellow) instead of green as we prefer the milder taste, and sauteed the peppers and onions a couple minutes before adding the rest of the ingredients. I used flour tortillas, since that is what I had on hand, but think it would be good with either flour or corn. I also added some sliced black olives to the casserole on each layer before baking and that added a very nice taste, we thought. Quick, easy and very tasty....can't get much better than that!

This recipe surprised me. It was easy, fast and quite a nice blend of flavors. My family didn't even miss the meat. We are not vegetarians, but I will keep this in my recipe box for a fast dinner solution on occassion. Now, I did make a few changes. I didn't have all the ingredients on hand. I used a frozen bag of mixed colored bell peppers and a can of tomatoes with onion, which I didn't drain. I even ommitted the picante sauce. Even with those changes the casserole held up very well, and turned out delicious. I have shared this recipe with all my mom friends who are always looking for fast and healthy meal ideas. As I tell my boys, "try it, you just might like it!"

I made this recipe as is and we really enjoyed it. Good flavor and my tortillas didn't get soggy.

My family and I liked this a lot. I added more salsa initially and more cheese during the baking process, but other than that, I pretty much followed the recipe. Once you get the prep and all the chopping out of the way, this is a very easy dish to make. Will definitely make again.

Great recipe! I did not use tortillas - I left them off on purpose, and it still came out really good. I'm thinking about scooping this over baked potatoes when I eat the left overs. Maybe next time I'll add the potatoes to cook with the dish instead of the tortillas. I will let you know how that turns out. :-)

I liked the flavor of this recipe but I did not enjoy the texture of the mushy tortillas. If there were some way the tortillas could come out crunchy I think I would like this much more. Like other reviewers I did not drain the tomatos. I also used a whole packaged of shredded mexican cheese and put out lettuce, tomatos and cilantro for toppings.

Great concept. I would use 6 tortillas per layer, and add a layer on the bottom. Next time I will use less onion and green pepper, and lots more cheese! Also, I love the taste of the olives cooked in, so I added them before baking. I may layer in some sour cream next time as well, along with more beans.

Very tasty casserole and excellent as leftovers. I made a few substitutions for lack of ingredients: chopped carrots instead of peppers and since I was out of black beans, I spread refried beans on the tortillas. I also added a block of firm tofu, sliced thinly, to one layer. I used two giganic onions, and although it tasted great, a little less onion would have been better. I used 5 cloves of garlic instead of 2. Thanks for the recipe, Sue!

Everyone in our house loved it! You might want to double the recipe for 9 people, though.

This had a great flavor, and was very filling. thanks :)

I will most likely make this again, but I want to try adding shredded chicken to the bean/onion/tomato mixture. And I agree with others that the mixture does need a little more liquid when boiling, I didn't drain the tomatoes and I think that helped.

This was pretty good as is... I don't know if I would make again though. Doesn't seem to do leftovers well.

I accidentally doubled the beans and tomatoes and it turned out great.