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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Reviewed: Aug. 14, 2008

I used brown basmati rice on the bottom and mixed the bean and artichoke mixture together with a can of seasoned diced tomatoes. I used "Taco Seasoning I" from this website to give it a bit more kick. I placed shredded romain lettuce on top and left out the cheese.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Aug. 13, 2008

I reviewed this recipe again. I did add fried cabbage and red pepper to this already good recipe...It turned out great we finished the burritos off with tomatoes and sour cream...Will make this way from now on. Thank you for recipe

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Mandy

Cooking Level: Expert

Living In: Hannibal, Missouri, USA

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Reviewed: Jun. 30, 2008

These were great. I did modify the recipe to a certain degree. I washed the beans and added a cup of water and let the cook out, once they were almost done, I added in salt, pep,garlic powder, paprika, chili powder and cumin powder to the beans. When I cooked the artichokes I also added in green onions, jalapeño pepper and a tomato to the artichoke mixture and I seasoned with some salt as well. I also made some cilantro lime rice for the burritos. To each burrito in addition to the beans, rice, and artichokes I added in salsa and cheese. These were great, a very good summer burrito with fresh flavors.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2008

My husband loved these, as did my 4- and 6-year olds! I sauteed the artichokes, beans, and onions, seasoned them with paprika, cumin, and garlic powder, then added canned tomatoes. I baked the burritos at 350 for a little while to get them crisp, then served with pico de gallo and sour cream. Yum!

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LMARGARET

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2008

I have been trying to go at least one meatless meal per week since food prices went through the roof. My husband was apprehensive about this, since he is a total carnivore. But when I made this meal for him, he LOVED IT. He ate some later that same night, and munched on the leftovers at lunches and late night until they were gone. These burritos won him over to meatless night, and I have been told that I need to save the recipe and make it again! He is a member of the navy, and one of his sailor friends tried these and loved them too! The only change I made to the original recipe was sprnkling just a little paprika in the beans.

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Rebecca

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Reviewed: May 31, 2008

I do a lot of vegan cooking so we try new stuff all the time. Both my boyfriend and I liked this recipe, but I recommend a few changes. One: don't drain and rinse the black beans; they don't "boil" when there's no liquid in them. Learned this the hard way, d'oh! Two: They need spices, or they're a wee bit bland. I added two teaspoons of chili powder, 1 teaspoon of salt, and 1/4 teaspoon of cumin to the artichoke/onion mix. Three: I added a chopped red pepper in along with the onions, garlic, and artichokes. Purely my own taste. Four: I recommend grilling these or sauteeing them after you've assembled the burritos. It keeps them together much better, and gives them a little crunch (assuming you like that).

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ymbryum

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Reviewed: Mar. 26, 2008

This was a great recipe- but required a couple modifications (albeit small ones) to make it perfect. Like others, I used one pan to save on clean up. I added the diced tomato to the pan during the last few minutes of cooking. With the diced tomato, (I used 1.5) the serving size listed here was closer to correct. I also took the suggestion of another reviewer and grilled them on the George Foreman. I then sliced avocados and placed the slices on top of each burrito, along with a squirt of lemon juice. After that, they were so great! My husband told me it was the best meal he'd had in a long time. Thanks for the keeper!

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Leah

Cooking Level: Intermediate

Home Town: Cumberland, Rhode Island, USA

Living In: North Attleboro, Massachusetts, USA

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Reviewed: Mar. 16, 2008

This was easy to assemble. But I felt it lacking something. I added some shredded lettuce for a crunch. Solid though and a nice change.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Nov. 8, 2007

I was skeptical. While I love all these flavors, I wasn't sure how they would go together. It worked out great! I used refried black beans rather than regular black beans and green onions. I also add sour cream and then after they were all folded up I grilled them on both side in a skillet sprayed with non-stick. Very good, quick and simple!

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SAF1969

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Sep. 30, 2007

I left out the onion (hubbie hates it) and the cheese to make it vegan. I pureed the beans and boiled them down to make it a bit pasty. Excellent!

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TKD Jen

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

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Reviewed: Sep. 24, 2007

I found this recipe through an ingredient search for black beans and artichoke hearts, since I had some on hand that I wanted to use up. I made everything in one pan and added 1 t. cumin to the beans, then tossed it all, including a generous measure of the diced tomatoes and the 2 c. shredded cheese, with 2 or 3 cups of brown rice, since I didn't have tortillas handy. Served with optional hot sauce alongside raw veggies with ranch dressing. Next time I might add some chili powder. It was good, but a little bland. I would definitely not make this without the tomatoes. They add a lot to the flavor.

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Mary M.

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: Sep. 2, 2007

These tasted good and were easy to make, although I used 8 8-inch burritos instead of 8 10-inch burritos and there wasn't exactly a ton of filling in them.

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KKH3

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Reviewed: Jul. 16, 2007

These were tasty! I didn't use 2 pans as the recipe stated, otherwise I followed it as written. Next time I make these I'll stick the filled burritos on the George Foreman as another reviewer suggested.

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Danielle

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2007

This was just ok. I will probably finish it up but wont make it again.

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Jade

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Acworth, Georgia, USA

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Reviewed: Apr. 21, 2007

I never would have thought to put artichokes in a burrito, but these are great, and I've made them multiple times now. I don't bother waiting for the beans to become pasty -- I just throw them in the pan after I've sauteed the artichokes for a little while and cook them until they were warm. Per others' suggestions, I add some seasoning -- cumin, cayenne pepper, and red pepper flakes -- to both the artichokes and the beans. Yum!

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crunchyplum

Cooking Level: Beginning

Living In: San Francisco, California, USA

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Reviewed: Mar. 29, 2007

It was very different - I tried it with chicken, added some cumin, curry, pepper flakes, and the artichokes still had tang. I got nervous, but when I put the burrito together with cheese and sour cream and tomato, the creaminess really made the flavors work well together. I think I would cook the beans in chicken broth and it would help the flavor, but all in all it was pretty good.

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karetha

Cooking Level: Intermediate

Living In: Montrose, Colorado, USA

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Reviewed: Mar. 27, 2007

I love this recipe! However I drop the garlic and the tomatoes and use a fajita seasoning on the artichokes and onions. I put salsa and cheese into the burritos and then put them on the george foreman grill!

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ickle_monkey

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Reviewed: Mar. 1, 2007

This was very very very good! I did make a few alterations... I left out tomatoes and added a cup of rice and some cut up chicken breast cooked in taco seasoning. I also cooked the beans and artichokes together in a pot and mashed them up. Very flavorful and easy to make. Both my fiance and I loved it! It's a wonderful starter recipe, there's lots you can add to it.

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Crevoiserat

Cooking Level: Intermediate

Home Town: Rohnert Park, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Nov. 30, 2006

The idea of artichokes gracing an old favorite sounded compelling at first - beans and artichokes, however, do not mesh well.

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SM

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Black Bean and Artichoke Burritos

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