Reviewed: Sep. 16, 2009

This was easy to make and the boyfriend liked it enough to have a second helping, but I thought it was kind of gross...beans and (I used fresh) onions and peppers swimming in sauce. I used Las Palmas mild enchilada sauce, which I love for enchiladas, but it over powered the beans and made it way too runny. I'll stick to my usual: dried black beans cooked with green pepper, onion and ground oregano. Thanks for the idea though.

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HomemakerSuzy

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Aiea, Hawaii, USA

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Reviewed: Jul. 25, 2009

My kids loved this. It was quick and easy. I used someone's suggestion to do corn instead of peppers and onions. I think creamed corn would have been better and thickened it up a little. My hubby wasn't home but my 3 yo said he has to have this later!

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ksathome

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Reviewed: Mar. 16, 2009

I liked the recipe, but it seemed to be missing something for me. I added a can of corn and a can of diced tomatoes with it.

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calendargirl13

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Reviewed: Sep. 27, 2008

It was an easy to make weekend meal, substituting the white rice for brown. I used fresh chopped onions and sauteed them with the thawed green peppers in olive oil. I thought it could have used a bit more flavor.

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AllWright

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Oct. 22, 2007

I added hamburger to mine. Didn't have as much taste as I was hoping for.

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blessed_3

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Reviewed: Oct. 30, 2005

delicious and so easy to make. I don't like peppers or onions so instead I added some canned corn. It was very flavorful- I think the kind of enchilada sauce used might make the difference. I used old el paso "hot" enchilada sauce. I still cant believe how easy it was.

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Jessica

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Sep. 24, 2005

Pretty good and no meat needed to make this tasty dish. Instead of frozen grn peppers & onions, I substitued: 1 large green pepper, diced 1 large onion, diced. The recipe came out too wet, so at the end of cooking I added: 1 1/2 Tablespoons corn starch to 2 Tablespoons water and simmered a few minutes until thickened. The taste was enjoyably hot probably because I used a brand of black beans that had marked "with creole seasoning".

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MemeRose

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Reviewed: Apr. 30, 2004

This was pretty good. I served this with bulgur instead of rice. For kicks, next time I'm going to try using a can of black beans and a can of kidney beans. Thanks!

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Stephanie

Cooking Level: Intermediate

Home Town: Flemingsburg, Kentucky, USA

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Reviewed: Oct. 3, 2003

I made one change: I used fresh peppers instead of frozen. Otherwise, I followed it exactly, even using white rice when we otherwise only eat brown. And my family unanimously hated it. The enchilada sauce was overwhelming and everything just seemed to sort of float in it. My eats-everything husband didn't even want his and my children obediently ate their two bites and asked to be excused.

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NITROJEN

Home Town: Elk Grove, California, USA

Living In: San Jose, California, USA

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Reviewed: Aug. 21, 2003

Hmmmm...I really wanted to rate this higher, but the recipe made as written, in my opinion just did not have enough flavor. I used fresh veggies and sauteed them in olive oil. I had to add quite a bit of salt to acheive the flavor I like, and I served this in a warmed tortilla with shredded cheese like the previous reviewer suggested. I used store bought enchilada sauce, which I really like, but I'm wondering if I should have gone with homemade. I doubt it would have made that much of a difference. As far as being quick and inexpensive, it's deserving of all 5 stars, but the taste lacked something to be desired. I served this with picante sauce on the side. Maybe adding some more spices to the vegetables while their cooking would help. Glad I gave it a shot.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2003

Loved it! I used fresh peppers & onions vs. frozen and added chopped fresh cilantro as well. I also used "Red Enchilada Sauce" (from this site). Tasty wrapped with a warm tortilla, or plain with cheese on top. A keeper, thanks Jaime!!

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Reviewer:

I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Jan. 6, 2003

This is very flavorful and good for you. A yummy side dish.

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LLNW

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Reviewed: Feb. 18, 2002

Very easy and delicous recipe! I served it with the Cajun Spiced Chicken (also found on allrecipes.com)When I had put the sauce over the rice, I put cheddar chees on the top - very good!

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