Reviewed: Aug. 21, 2009

This was great. Best of all, you can adjust the heat depending on your family's tastes!

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Reviewed: Aug. 16, 2009

My 11 year old daughter has become a vegetarian, but is picky about what she would like to eat. She made this recipe herself - substituted kidney beans for pintos and left out the olives - and she made two 3-torilla pies instead of one 5-tortilla pie. we all LOVED this recipe and found it very flavorful (we added more chili powder and cumin to the recipe, which did the trick). will make it again!

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valerie

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Reviewed: Aug. 11, 2009

Great recipe! I added minced garlic and some green chilis, left some of the juice in from the beans, used pepperjack cheese, left the seeds in the jalapeno and did not use olives. Wonderful clean-out-the-pantry recipe and, much to my surprise, it stayed together pretty well after cutting. I baked, covered, for 20 min and then 5 more for the cheese on top to brown. Let sit ~5-10 min before serving.

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mrs.embee

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: May 18, 2009

I just wanted to warn people out there who may be as unsuspecting as I was: wear gloves while seeding the jalapeno! I was in intolerable agony for 3 hours because I seeded the jalapeno with my fingers. Fortunately I only got it on my fingers. I tried milk, sour cream, oil, alcohol, coffee grounds, vinegar, etc. I washed it off with dish soap. It just kept on burning...So USE GLOVES. The dish is good, it's hard for me to assess because I was thinking about the pain rather than the food, I would just leave the seeds in next time, and still use gloves.

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Daisyspoon

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Reviewed: Jan. 24, 2009

This was easy to make - and certainly different. A nice change of pace. But, we actually found it to be a little on the bland side. I won't be making it a second time.

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Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Jan. 21, 2009

This was a great recipe! We thoroughly enjoyed eating it and will definitely make it again.

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jcgforte

Cooking Level: Expert

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Reviewed: Nov. 21, 2008

This is wonderful, but a few changes are suggested, replaced the pepper with a can of green chiles, and added a lot more spices than the recipe calls for like chipotle, garlic and chili powder, also topped with taco sauce, green onions and sour cream.

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DEICART

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Reviewed: Sep. 16, 2008

Great idea, and really tasty recipe. I like to save time when I can, so I simply spiced the bean mixture with our store brand's Mexican Seasoning blend and the jalapeno. I used a Mexican blend of shredded cheeses instead of cheddar, and the dish turned out delish!

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DANIEDB

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Reviewed: Aug. 25, 2008

I made this without the olives, bell pepper and jalapeno pepper because I didn't have them on hand and don't really like them anyway. I also used frozen corn instead of canned corn. It was delicious and had my meat-eating husband raving about what a good meal it was.

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ANGSMITH1

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Reviewed: May 28, 2008

We really liked this meal. I gave it a five because it is a good base recipe to work off of. If you want it to be more interesting, make your layers more interesting. Mine were as follows. 1st layer, bean mix topped with nacho jalepenos. 2nd layer, sour cream and salsa. 3rd layer, bean mix. 4th layer, fresh salsa puree (tomato, onion, cilantro, garlic, salt in food processor). Final top layer, cheese and olives. Baked 30 mins. Only used black beans and refried beans. Added a little tomato juice to thin out mix. Topped with lettuce and guacamole. Yum! A great quick and easy meal.

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LinC

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Reviewed: Apr. 26, 2008

This was a great dish, I will defintely be making it again! I made a couple alterations though, I sauted some onion and garlic before adding the other ingredients. I also added can of diced tomatoes with chiles and some cayenne to spice it up a little more and used frozen corn instead of the canned.

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Charissa

Cooking Level: Expert

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Reviewed: Mar. 2, 2008

Fantastic! I prepared this for a family dinner with a couple vegetarians in attendance. We planned to have mexican, but having vegetarians we were concerned what to make for them to enjoy. This went over very well. Not only did the veggies like it, everyone else really enjoyed it too.

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Kathleen

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 18, 2008

For my tastes, this recipe was pretty bland. I did give it a second chance and this time I added another 1/2 Tbls. chili powder, a chopped onion, and, as another review suggested, layered salsa in the pie. It was much better, but still not too flavorful. I probably won't make it again, but it is good for people who like mild food or for young children.

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Cooking nanny

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2008

Yum! I used the three cans of beans, half a larger can of black olives (quartered), the half-can of corn, no green or jalapeno peppers, maybe ½ tsp each of cumin and chili powder, about 2 tsp of taco seasoning, a few grinds of pepper, the 5 tortillas, 2 cups of Mexican blend cheese, and we served it with low-fat sour cream and homemade guacamole. :) I also added half a can of diced tomatoes with chilis (and all the juice from the can) so it wouldn't be dry. Instead of making it in a cake pan, I just lined a cookie sheet with a little cooking spray-sprayed foil and I stacked it there. The bean mixture was thick enough that it didn't ooze out all over and it actually looked quite nice. Fast, easy clean up, and my husband didn't complain about the lack of meat. A winner! Thanks so much for sharing, Adele!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Feb. 8, 2008

After reading the reviews when I made this I mixed Newman's Own Black Bean & Corn salsa in with beans and all. It turned out Great.

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bratface281

Home Town: Watervliet, New York, USA

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Reviewed: Jan. 31, 2008

We loved this! Even the meat eating members of the family agreed it was delicious. I didn't have any black beans so just used pinto and refried and did not mix the refried beans into the mixture, instead I divided about 1/3 of the cumin and chili powder and mixed in with the refried and then spread it over the tortilla layer, then put the other ingredients on. I also sauteed some onion and garlic with the green peppers in a pan before adding in the rest of ingredients. I ended up only using three layers of tortillas and more cheese and baked twice as long, it was amazing!

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ELLENEJ22

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Reviewed: Jan. 30, 2008

This was really good and easy. I only had 3 whole wheat tortillas, so I substituted corn tortillas for the top 2 layers (3 of the small ones make one layer). I forgot the refried beans at the store, but the other two cans were plenty. I also added half a can of tomato paste, just b/c I had it, and that was good for flavor and consistency. The cheese sort of hardens on top instead of melting...but it was still good!

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