Reviewed: Oct. 26, 2009

Very good!

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Reviewed: Oct. 1, 2009

I made this dish the other night for my boyfriend after lots of frustration of filing through recipes that didn't sound appealing. We LOVED how it turned out and it was extremely fast to make! I followed some of the other advise from other reviews (adding 1 C of water and letting it boil out then adding cumin, paprika, garlic powder, chili powder, salt and pepper and adding all the ingredients to one pan) I also made Cilantro Lime Rice to add and it certainly kicked it up a notch along with some guacamole!! I will definitely be making this one again! Thanks for the recipe!!

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TasteTheRainbow

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Reviewed: Sep. 9, 2009

I was pleasantly surprised by this. I followed some advice in other reviews, including putting everything in one pan; I also used a potato masher to get the right consistency and made it extra healthy with whole wheat tortillas and reduced fat cheese. My favorite tip was grilling it on the George Foreman to seal it (very important with kids). I am in shock that my 3-year old loved this recipe; my husband said it was great, so I will definitely make it again. Just need to get the right blend of seasonings...

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cindym

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Reviewed: Aug. 21, 2009

This was quite interesting. I rather liked it! It has a unique flavor. I had a huge jar of artichokes from costco that I was looking to use up so this helped. I didn't want the traditional greek-style dishes for the artichokes. This totally fit the bill. We served it with a side of mexi-corn.

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SugarBear303

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Edmonds, Washington, USA

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Reviewed: Jun. 28, 2009

I loved this one!

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fffirefly

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Reviewed: Jun. 21, 2009

I spiced up the beans a lot-- garlic powder, onion powder, pepper, chili powder, and cumin. And then I did my own little twist-- I felt like the beans needed a little creamy element to complement everything, so I added in 2 TB of light cream cheese. I felt a little less guilty about that because I used only 4 oz of extra sharp cheddar. All in all, it made 10 taco-size mini burritos...still, my family extinguished them. I think it was a good idea, but I even though I used a 15 oz can of artichokes, they didn't come out as much as I would have liked. Maybe double it? Served with fresh watermelon drinks:)

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foodlover

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Jun. 14, 2009

This is very good, but a little bland.

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Brooklynrottweiler

Cooking Level: Beginning

Home Town: Canon City, Colorado, USA

Living In: Pagosa Springs, Colorado, USA

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Reviewed: Jun. 10, 2009

I doubled the amount of artichoke called for and added diced red pepper. I added cayenne pepper, cumin, and a sprinkle of chili pepper to the beans. Delicious!

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demeter

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Reviewed: May 7, 2009

a very simple base recipe to start with, as most people seem to like their burritos a little different. good way to start the foundation of a build your own type burrito! i added cumin in the artichokes like someone suggested as well as a few dices of tomato. i also put various onions and bell pepper, chili powder and ground red pepper in the beans. we added sour cream, cheese and salsa. will definitely use again when hosting a small gathering.

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rachael brown

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Reviewed: Mar. 25, 2009

Changes: Made this for four servings instead of eight. Like others, I found the amounts a little short; more like three servings than four. I also added a bunch of cumin and a couple shots of chili powder to my pan (which contained the artichokes and the beans, making it a one-pan meal on other's suggestions). Lastly, the hearts were fresh from small artichokes I'd torn down myself since I couldn't find the canned. I'm not sure what the difference would have been, but this version was delicious and filling. I think a hit of lemon juice and maybe some of that avacado others have suggested would make it just incredible.

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Aredendra

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2009

Very unique & delicious! Instead of cooking beans we used refried black beans and added 1/2 to 3/4 cup salsa to a 20.5 oz. can of beans. We also used a larger can of artichokes. We assembled our burritos then warm/melted them in a 350 oven.

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hmitchell

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Reviewed: Feb. 2, 2009

Add a little avacado and it's a 5

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surferchic7

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Reviewed: Jan. 28, 2009

yumm! I added extra garlic, cumin, chili powder and a pepper (like some one suggested). I think it would have been great with sour cream, but we didnt have any. Will make again soon!!

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ashliediane

Cooking Level: Beginning

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Reviewed: Jan. 20, 2009

I didn't drain all the liquid off the beans because I realized they couldn't boil w/o it, so I left some liquid and they became the right consistency quickly. Sauteeing the artichoke hearts until browned and slightly crispy was what made this over the top for me...absolutely delicious. I also used some good salsa in place of the tomatoes...yum yum. Will make these often. Thanks!

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Dec. 22, 2008

I wanted to work on increasing fiber in my diet. Beans are known as a good addition to increase fiber. I was not a black bean fan until this recipe. Nice combination. I enjoyed it. Thank you. I also make extra and freeze some as a quick lunch on the go.

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ValentineRed

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

I thought this recipe was great. Artichokes and black beans - an unusual combination I never would have tried on my own but it was very tasty so I'm glad I did! I modified a bit - nothing personal, I just almost never follow recipes exactly. I left out the onion and tomato, because I don't like them. I used onion powder instead and liberal amounts of chili powder and paprika, just because I put them in pretty much everything. I also combined it all in one skillet (based on another review) to reduce clean up. I don't know if I was too heavy handed with the filling, but this only made four burritos for me. Maybe it's because I used "fajita" sized tortillas. Great recipe!

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Healster

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Reviewed: Oct. 26, 2008

This was a quick and filling dinner. The artichoke made this very tangy. Would try again with less in the recipe.

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Cooker Lady

Home Town: Cocoa Beach, Florida, USA

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Reviewed: Sep. 2, 2008

This was okay....need alot of "doctoring"

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The Q's

Cooking Level: Intermediate

Living In: Lakewood, California, USA

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Reviewed: Aug. 22, 2008

simple, quick, and delicious!

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hnapier

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Reviewed: Aug. 19, 2008

I didn't care for this. It had remarkably little flavor, which isn't something I'm prone to saying since I'm not into super spicy foods. I read the other reviews and decided to add some rice, which made for a nice texture. I tried adding sour cream and salsa and that made it better but it just tasted like sour cream and salsa -- not like beans or artichokes. It wasn't inedible or anything but I won't make this again.

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Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Black Bean and Artichoke Burritos

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