Reviewed: Dec. 17, 2006

Used the recipe for a side dish last night and then brought it to work as suggested for lunch. These are great!

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Carolyn

Cooking Level: Intermediate

Living In: Blairstown, New Jersey, USA

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Reviewed: Oct. 17, 2006

Instead of using salsa, I used a can of diced tomatoes. I also nixed the chili powder in exchange for a teaspoon of cayenne-yum!

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Alexa

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2006

This is a good bag lunch recipe... easy, healthy, tasty, filling... just what I am always looking for. And it can be easily adjusted to your taste. I filled my tortillas full, so it only made 3 for me (!), and I also added fresh spinach leaves and cut back on the cheese, eating these cold for lunch. The quality of these would depend largely on the quality of your salsa, and you could also perk them up with your faves (extra veggies, lettuce, tomato, cilantro... I'll be trying some variations).

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 22, 2005

As a single parent of a newborn, I am always looking for good tasting, healthy and quick meals because they are hard to find. This recipe takes the cake. The leftovers made wonderful work lunches. Thanks!

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nic

Cooking Level: Expert

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Reviewed: Sep. 4, 2005

I wasn't very impressed by these. I thought that the recipe called for too much salsa, which overpowered the taste of the beans and made them runny.

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PUNKGIRL

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Reviewed: Jun. 21, 2005

People don't believe me when I tell them how easy it is to make these. Pace Medium Picante Sauce is my favorite salsa to use for this. If you have any leftover chicken it's also really good shredded on top of this.

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Heather

Cooking Level: Expert

Home Town: Rocky Hill, Connecticut, USA

Living In: San Jose, California, USA

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Reviewed: Apr. 25, 2005

I first saw this recipe years ago on this site and it has become a staple in my household. I just adjust the spice level to the tastes of whomever I am serving it to. And I always use chedder cheese, and usually serve it with a salad. Yummy!

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E.M.P.

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Reviewed: Feb. 19, 2005

I normally take a salad to lunch everyday, but that can get pretty boring after awhile. I really enjoyed these for a change-up, and they were easy to make ahead of time. If you like it spicy, throw a few jarred jalepenos in each burrito for a crispy texture and some heat.

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GRISWOLD420

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Reviewed: Jan. 10, 2005

This recipes was great. It made 8 burritos, just like it said. Now I have lunch for the whole week, and then some! Very tasty and so easy to make.

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WILLOW6381

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Reviewed: Jul. 28, 2004

These were really good and very easy. It makes a nice, healthy alternative to PBJ. Do make sure to drain well. I didn't do a good job and mine were really runny -- totally my own fault, not the recipe.

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Sara

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Jul. 12, 2004

We made these and thought they were wonderful! I used a can of diced tomatoes & green chilis (drained) instead of salsa, and added a small can of corn, and some sour cream. They were so delicious and super easy to make. My husband wanted to eat the mixture right out of the pan! Definately a good break from meat now and then.

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Jennecy

Cooking Level: Intermediate

Living In: Cache Valley, Utah, USA

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Reviewed: Apr. 25, 2004

This was an interesting alternative to the traditional beef/ refried bean burrito. I added ground beef to the mixture. The flavor wasn't great, though. I will probably make this again with the same ingredients, but adding some other spices to give it the needed kick.

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KTCHN6

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Reviewed: Jan. 20, 2004

I thought these were wonderful. They are so easy and fast to make. Since the rest of my family is not vegetarian, I need quick meals to prepare for me. I did use less chili powder, only because I am not fond of real spicy food. Otherwise, I followed it exactly. I did serve it with sour cream. Thanks so much Lori for a great, simple, tasty recipe.

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MARY DOMAZ

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Reviewed: Jan. 2, 2004

One word for this, Great!!!!!!!!!!!!!!!!!!!!!!

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COOKINGCHEF

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Reviewed: Dec. 10, 2003

Sundried tomatoes added a nice touch.

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DEANCONN

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Reviewed: Sep. 21, 2003

Burritos were a little bland for my taste, but were quick and easy to make.

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PEANUT6331

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 9, 2003

These are very easy to make and taste great!

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MELNMIKE

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Reviewed: Apr. 26, 2003

These were good but very messy, the juice just went everywhere!

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EVYP

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Venice, Florida, USA

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Reviewed: Apr. 11, 2003

These were good! I made them exactly as directed, but I found I only had enough for about 5 burritos. I think I used tortillas a little larger than called for. definitely good stuff, and just spicy enough (i used medium, chunky salsa). i added finely chopped onions, both to the bean mix as it cooked and to the final product. I recommend adding whatever veggies you have around too; I made them again last night and added some black-eyed peas and corn that I had leftover, and they were even better!

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JENHARVHOL

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Reviewed: Mar. 12, 2003

Awesome! We made these tonight for the first time, and it took hardly any time at all before dinner was ready. I made mine with spinach herb tortillas, and my husband used regular ones. Instead of making several small burritos, we each made a large one, and they were fantastic! We used organic, fat free black beans and El Paso Garden Peppers salsa (although that gives the mixture a bit of a sweet taste). We also added low fat sour cream to the mixture to make it creamier and used plenty of cheese. The result was a wonderful mixture of flavors that we have officially deemed better than our favorite local hip burrito cafe that we're always raving about. Thanks for such a great time-saving and healthy recipe!

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