Reviewed: Nov. 28, 2007

This recipe didn't do much for me. I added extra spices as recommended, but it still wasn't anything worth repeating for us.

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QQueen

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Reviewed: Nov. 27, 2007

This had too many beans for me. Next time I will omit the pinto beans and add some cubed chicken and a little cayenne pepper.

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Mother of Four

Cooking Level: Intermediate

Living In: Springville, Utah, USA

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Reviewed: Sep. 19, 2007

Yum. I made stuck to the recipe for this one, and it turned out pretty good. I did have to trim my tortillas to fit in the pan, and my pan was also a bit too shallow so it was a little higher than the dish, but it worked out. Served with sour cream and salsa. It simply tastes like a bean burrito.

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Fujiko

Cooking Level: Intermediate

Home Town: Mandan, North Dakota, USA

Living In: Sherwood, Oregon, USA

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Reviewed: Sep. 9, 2007

Definately a keeper! Before I became a vegetarian I made a Enchilada Casserole that was pretty darn good. But this is even better! My husband didn't even miss the meat. He claims all vegetarian food tastes the same. I did alter the reciepe a bit. I added a cup on salsa to the bean mix since other reviews said it was a little dry. I only used a tsp of cumin and chopped up fresh cilantro, which I added to the beans right before layering it all together.

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tigerlily

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Reviewed: Aug. 24, 2007

This was Excellent! The only change I made to the recipe was adding salsa to each lalyer and I used pepper jack cheese instead of chedder. I had a lot of filling left over and I used a little more than 1/4 cup on each layer, so this makes a ton of filling. That is ok since the others say it freezes well. Great recipe!

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DT1068

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Aug. 22, 2007

THIS DISH FREEZES WELL.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2007

We thought this was really good but could use a little bit more spice.

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too hot in the kitchen

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2007

I get 8 inch tortillas and then bake in an 8 inch cake pan. Works out great!

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Alli G.

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jun. 1, 2007

I took this to a pot luck for the vegetarians, but it received rave reviews from meat eaters too!

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Foxy

Cooking Level: Expert

Home Town: Arroyo Grande, California, USA

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Mar. 16, 2007

I really liked this. I used a can of green chiles instead of jalapeno and I added salsa to each layer. I thought the amount of spice was just right. My husband thought it was ok.

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MrsMick

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Reviewed: Feb. 15, 2007

Yummy! I took the advice of other reviewers (who said it was a little dry) and added salsa to each layer. My boyfriend and I found the end result to be just right. I also ended up having quite a bit of bean mixture left (it wouldn't all fit in my pan), so I just wrapped the leftovers in tortillas to make burritos, which I then took for lunch.

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Alexis

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 19, 2007

Very good! My whole family loved it, even the die hard carnivores :) I did leave out the can of pintos, since I didn't have any on hand. It was fine with just the black beans and refried beans.

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Nikki Anne

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Reviewed: Oct. 19, 2006

I added a can of tomatoes with jalapenos and used medium salsa for the right amount of kick. I didn't have any olives or corn, but will try next time. My springform pan created a beautiful pie.

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schmerna

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2006

I thought this was very good. I used one large green chili pepper instead of the bell pepper and jalapenos, which I sautéed for about two minutes with 1/4 cup of chopped onion before I added all the beans. I also used two ears of fresh corn instead of canned. I used low-fat Mexican cheese blend. Also, I made this in a pie plate instead of a cake pan, and I had too much filling for all the layers, so I only had 3 layers. I also think the salsa was important for the flavor. I used some hot salsa, and I think if I had omitted that I would not have liked it as much. I can see where substituting different kinds of beans would be nice, but the refried beans are definitely key to get it to hold together. I will definitely make this again.

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TDCROFT

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

Living In: Cary, North Carolina, USA

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Reviewed: Sep. 5, 2006

Wow this was great! I did add some chicken sausage with spinach and asagio cheese that was leftover in the fridge. A little too spicy for little kids but the grown-ups loved it!

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deuxbebes

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

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Reviewed: Aug. 23, 2006

Delicious! I, too, as some as the others did, substituted diced green chiles instead of the jalapeno. I also omitted the green pepper and added 1 12 oz. can of Mexicorn which has peppers and onions in it. Added more cheese as that's what the kids like! Will definitely make again. Thank you!

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ANNE49R

Cooking Level: Expert

Home Town: Brownsville, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Jul. 8, 2006

This was good and very, very filling. I made some changes: used 2 cans pintos instead of black beans, added 1 Tbs. garlic and oregano and halved the cumin and chili powder, used a can of green chilis instead of jalapenos, and did one fewer layer in the cake pan. It turned out great. It does need the flavor from the salsa and sour cream though; perhaps next time I will mix in a little salsa. Overall, both my husband and I enjoyed it very much.

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Kristen

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: May 3, 2006

A good, solid recipe but would have been very, very dull without the sauces we had with it (pico de gallo, salsa verde, guacamole and sour cream). We will definitely make again as it's a low-fat, high fiber recipe but I'll add something to the bean mixture to get a bit more flavor. I do have to say the presentation was lovely - it looked like a layer cake. I also served it with Homesteader Cornbread from this site - a good match. ETA: I made this again with the three types of beans, 1 can diced chilis, spices, fat free cheese and 5 whole wheat tortillas. If the pie serves 4 (big pieces) - that's 8 WW points per serving. Served with pico de gallo and salsa verde it's a fantastic dinner.

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CMHGUPTA

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Orlando, Florida, USA

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Reviewed: Apr. 19, 2006

This was very good. A winner with my husband. I did not use jalepenos but used green chiles instead. Will make again. Thank you.

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EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Mar. 28, 2006

This is really good! I add some chopped fresh cilantro to the bean mixture for more flavor. Instead of using refried beans, I just used two cans of pinto beans and one can of black beans. Great dish!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Mexican Bean Pie

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