Reviewed: Nov. 19, 2009

Some bites were ok & some bites seemed dry. We will try again but maybe add a southwest sauce of some kind in between the layers. but overall, good.

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Tracy

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Reviewed: Nov. 18, 2009

This was great but frustrating. There was no way that all of these ingredients would fit into our pie pan. Do others use very large pie pans or something special to make this dish? I had to split it into 2 pie pans. Was still great but agree with previous reviews that it needs some spice and flavor. Will add some taco seasoning, peppers and more cilantro next time. Thanks for the recipe!

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bsuever

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Reviewed: Nov. 18, 2009

This is an excellent dish! I made a few variations along the way: I added extra salsa, garlic cloves, a small white onion (diced) and tomatoes. I shredded two types of cheese between the layers. I seasoned the beans with bit of garlic powder, hot sauce, cayenne pepper, and onion powder for more flavor. This was pretty easy to make and it looked really cool when I sliced it! My family loved it and we ate all of the leftovers too! I will definitely make this again!

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veggielover143

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Reviewed: Nov. 16, 2009

I was really excited to try this since I'm always looking for good vegetarian recipes but was a little disappointed. It was still a little too rich for my taste even though I added corn and green chiles due to others reviews. It was still good so I am giving it four stars but I may try to cut back on the cheese next time. Oh and also used one can of refried beans instead of two cans pinto beans due to personal taste.

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jenny27

Cooking Level: Intermediate

Home Town: Wisner, Nebraska, USA

Living In: Boulder, Colorado, USA

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Reviewed: Oct. 4, 2009

Absolutely MARVELOUS! I pureed the pintos using a food processor - worked great. I ran short of salsa and didn't have black beans handy, so I used finely diced onions and green peppers from our garden with red beans and didn't need the sour cream topping. I used sprouted grain tortillas (Ezekiel brand) and had no trouble whatsoever with sogginess. I also tried using the springform pan, but we have some perfect-for-this round casserole dishes I'll use next time. Really, truly a marvel. Everyone loved it! I love the health it'll help create! Will be making this many times over...

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Holly

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 28, 2009

Didn't have Pinto beans so used Borlotti beans (also known as cranberry beans by a few). Used gluten free tortillas and salsa and replaced the sour cream with natural yoghurt to cut through the possible stodginess. Just lovely.

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sighman

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Reviewed: Sep. 21, 2009

I used this recipe as a "base" tonight for my Mexican Pie and it was awesome! I didn't have pinto beans so I subbed black bean dip. I added ground beef w taco seasonings, a can of corn and chopped green chilies to the tomato mixture as well. The pie came out great and my 7 year old ate his entire portion, without complaint. Will definately make this one again!

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sd1972

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Reviewed: Sep. 1, 2009

Nice twist! I added a few changes - ground beef with taco seasonings - great way to use left overs! Makes a lot too - also works reheated. I used lowfat cheese and sourcream, fat free refried beans and whole wheat tortillas and you never would have known! Thanks...

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JELJ

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Reviewed: Sep. 1, 2009

This was amazing! I left out the chopped tomato and cooked it more in the shape of a lasagna than what is shown in the picture. This was so delicious! I will definitely make it again.

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Meg

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Reviewed: Aug. 30, 2009

Wow. Wow. I'm hooked. I took others' advice and baked the tortillas before layering. I added corn and a quarter of an onion I had left in the fridge. I also used chopped jar garlic because I'm lazy :). I have lots of leftovers and I'm very happy... Love it!

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

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Reviewed: Aug. 28, 2009

Very good! I like that this is easily adaptable to what we have available in the pantry. For the middle tortillas, I used corn tortillas (we only had a couple flour tortillas left); also, for both the flour and corn tortillas, I was a little concerned that my husband would find them to be too soggy with all the other ingredients, so I first put them on a dry frying pan at medium heat until they were just a little crunchy and brown, and then assembled the pie. Thanks for the recipe!

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slcgirl3

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2009

I LOVE this recipe, but my boyfriend, who hates cilantro, won't touch it. I make it every time we have "make your own meal" night, though. It's one of the few recipes that I don't alter at all—it's perfect as is.

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HAZYRIGBY

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Reviewed: Aug. 5, 2009

This recipe was alright, but we felt it was too much bean for our appetite. We usually prefer vegetarian meals but felt this would benefit from some seasoned chicken or something else.

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Taya

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Reviewed: Jul. 21, 2009

Amazing. I switched out the tomatoes/salsa/cilantro for some of the "fresh salsa" I found at the grocery store near the produce section. I sauteed tofu with the same salsa just to bring everything together. As per the other reviewers, I used a can of refried beans instead of the pintos, and baked the bottom two tortillas for a little bit before stacking. I added a little bit of tofu to each layer and it turned out to be amazing. My girlfriend is a vegetarian (and I love protein) so this was an excellent dish for both of us.

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Roberto

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Reviewed: Jul. 9, 2009

Surprisingly good! I put my tortillas in the oven for a couple minutes to prevent get them a little crispy (as another reviewer suggested). I didn't have cilantro. I used one can of refried beans (instead of pinto beans) and I cooked some ground beef with half an envelope of taco seasoning, onion powder, garlic powder and chipotle chili powder. I sprinkled some black olives on top. Mine only had 4 layers so I made the other 3 layers in another dish, and put it in the freezer for later...I've never frozen a meal before so I hope it holds up well!

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Robin Kinnelly

Cooking Level: Beginning

Home Town: Canton, Michigan, USA

Living In: Fort Wainwright, Alaska, USA

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Reviewed: Jun. 27, 2009

Very good! I used refried beans (in place of pinto beans) and added a half packet of taco seasoning in addition to a half pound of ground beef. I also threw in some olives and corn and briefly baked the tortillas before using them. My husband gave this recipe a definite five!

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jun. 27, 2009

Loved it! This recipe and site inspired me to get back into cooking - (I've had springform pans for Years and never used them before - who knew?!) I added in black olives and used no-fat refried beans and since it was a wider pan - the bigger tortillas. Everything was low fat or no fat and I washed the black beans etc to remove as much sodium as possible. I served it with guacamole - YUM!

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Irisheyesva08

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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Reviewed: Jun. 20, 2009

Awesome recipe! As the other reviwers suggested, I used enchilada sauce on every other layer (the black bean layers), and sliced black olives on the pinto bean layers. Came out amazing!!!

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mommy of 5 cats

Cooking Level: Intermediate

Home Town: Jackson, New Jersey, USA

Living In: Point Pleasant Beach, New Jersey, USA

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Reviewed: Jun. 17, 2009

It was good, I'll probably make it again, but it needed something. Maybe some corn? I'm not sure, but it is a good base to start with, I'll have fun figuring out different ways to personalize it.

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Shannon

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Reviewed: Jun. 16, 2009

It was gooood... It would be even better with a corn salsa, maybe some more garlic, and guacamole on the side. :)

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Amy!

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Seven Layer Tortilla Pie

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