Reviewed: Feb. 2, 2009

So good! Cheap, easy, quick and healthy! I added a can of corn and increased the amount of cheese. Wonderful for lunch during the winter.

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Jan. 25, 2009

Easy and the kids really liked it!

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mama of four

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2009

THIS RECIPE WAS MADE BY MY 16YO DAUGHTER,WHO NOW THINK SHE CAN COOK,BUT SHE ONLY USED A BOWL,FORK AND MICROWAVE.THEY WERE REAL GOOD....LOL

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Dec. 11, 2008

These are so easy and so yummy! Great recipe for those days when you don't have much time to cook. The whole family loved them.

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Allison S.

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Pearland, Texas, USA

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Reviewed: Sep. 7, 2008

This definitely makes less than 8 servings. I followed the directions exactly and this made a good lunch for two.

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Amy

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Reviewed: Aug. 21, 2008

Very good. Very easy.

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Jessi

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Reviewed: Jul. 28, 2008

Very tasty and quick to make.

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Java

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Reviewed: Jul. 25, 2008

I've been making these basic burritos for a long time (except w/rice too), and they are always good! Also good w/cheddar, and sometimes I add 1/2 can of corn OR 1/2 can or white beans.

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DaJoy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Queens, New York, USA

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Reviewed: Jun. 19, 2008

This recipe certainly is quick and healthy. I did top it with sour cream because I had some in the fridge. It wasn't as spicy as I thought it would be, but has a nice kick (I used medium salsa). I'm curious how it would be with made with chilli beans and omitting some or all of the spices.

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food guru

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

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Reviewed: Jun. 8, 2008

I used Tostitos chunky Salsa and Bush's Black Beans. The meal was easy and quick. My 2.5 year old wouldn't eat it and we felt it was missing something. It needs some more flavor. I might try it again with some additions.

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Carl

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Reviewed: Apr. 6, 2008

Quick and tasty. I added 1/2 a bag of frozen corn for taste and texture. I also warmed up the tortillas on a skillet until golden-brown to soften the tortillas up a bit. But great recipe overall. Definitely a keeper.

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am85

Cooking Level: Beginning

Home Town: Augusta, Georgia, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 8, 2008

Very tasty and quick and easy. It's great for my bean loving high schooler's lunches. I pureed Pace Medium Picante to get rid of any chunky stuff and substitued Cheddar cheese which was what I had already shredded.

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little k

Cooking Level: Expert

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Reviewed: Jan. 1, 2008

These came out great. I like the idea of making a batch and freezing the left-overs to grab for lunches throughout the week. Thanks for the recipe!

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amc

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2007

These were quite tasty. They were very quick and are a great meal to throw together on a busy night. To me, they are not "company worthy" which is why I didn't give it a five but for an on the fly meal they are great!

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Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 6, 2007

I made these as directed, but with double the cheese. I liked them, as did my co-workers, but my SO who is from Mexico didn't care for them much, and I was so hopeful that they would work out better for his lunches! The salsa I used was Santa Fe brand "Chunky Chunky Salsa" - Medium heat, which I thought had a great consistency for this recipe and was not runny at all. I would most likely make them again for my own lunches or as an appetizer using 6" tortilla. Next time I will also lightly grill the tortilla for a less doughy or pasty consistency and cut back on the cumin because I felt it overpowered the other flavors.

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Karen H

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Cuernavaca, Morelos, Mexico

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Reviewed: Sep. 17, 2007

Great! Super-easy, and tasty. I threw in a bit of red onion and cayenne pepper as well, and topped the tortillas with sour cream and diced tomato as well.

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Chris

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Reviewed: May 16, 2007

this was quite tastey! I will definitely make it again.

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heather w.

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Reviewed: Apr. 25, 2007

I made these and immediately froze them (wrapped in wax paper and then put in freezer bag). I pulled them out, left them in the fridge overnight to defrost and then heated them in the over at 250 for about 35 minutes. They were great. Didn't taste like they had been frozen at all.

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BCMILLER

Cooking Level: Intermediate

Home Town: Sharon, Massachusetts, USA

Living In: Norton, Massachusetts, USA

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Reviewed: Jan. 27, 2007

Makes a decent quick lunch.

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MRPENNY1

Cooking Level: Beginning

Living In: Medina, Ohio, USA

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Reviewed: Jan. 8, 2007

I'm really excited about finding this recipe. Talk about a quick, easy and good meal! I didn't use the full amount of cumin and chili powder simply because I knew it would be too much for our taste. You could vary this by using any number of different additions.

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