This is a GREAT vegetarian Mexican dish! I did follow other reviews and changed it up just for my own taste although the original recipe sounds just as good. I decided to make it casserole style, layering it as follows: sauce, tortillas, bean/potatoes mix, sauce, cheese, tortillas, sauce, cheese. I ended up cooking the potatoes for about 50 minutes until they were tender and browned. I added a diced haberno pepper to the tomatillos/onion mix (making this green sauce is so worth it and better than store bought!). I used about 8 small flour tortillas and tore them into pieces. I had leftover homemade refried beans with jalapenos that I used and have to admit that I think their consistency really held the dish together better than regular pinto beans would have (I used a recipe from The Pioneer Woman's website). I used a 10 oz wheel of queso fresco and added 6 oz of cubed pepper jack cheese. Used a 9x13 dish that I covered and baked for 30 minutes. So delicious and even better the 2nd day as leftovers. This will be a staple in my household from now on!
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