Reviewed: Jan. 1, 2007

This recipe is definately a keeper!!! Changes made (only because of lack of right ingredients): Mozzarella instead of cheddar - turned out wonderful & will probably do the same next time. Didn't use cilantro, used refried beans in place of whole pintos, used an extra 1/2 cup salsa in place of tomatoes. I like thick pieces of tortilla so next time I will put two tortillas in right on top of eachother and not make as many separate layers. Used olives too! Also ground turkey with lots of taco seasoning. Definately needs that or else it would have been too blah. I asked my family to critique it & they couldn't find anything wrong with it. A winner!:)

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DakotaS20

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Dec. 28, 2006

My family and I enjoyed this recipe quite a bit. I used a 2 1/2 qt casserole dish, and added a layer of sliced avocados. The tortillas were soggy but I will make it again with whole wheat or maybe try some of the flavored tortillas. Thanks!!

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Sandie

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 19, 2006

This is my 100th review! And it's a kepper! I'm slowly introducing healthier foods to my family and with recipes like this, it is easy to do. I followed some recommendations of others and used whole wheat tortillas, added corn and green peppers to the black bean mixture and I used 1 can of refried beans in place of the pintos. The entire family and an invited guest loved it. This is sure to be in our regular rotation because my favourite part is how simple it is to prepare.

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Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Nov. 16, 2006

Another great recipe...The cooks on this site are so wonderful.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 10, 2006

Excellent, though next time I believe I will add some shredded chicken.

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Jessye

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Nov. 6, 2006

This was interesting, we cooked it in a deep dish pie pan. I added olives to the top, and used whole wheat tortillas, they were definitely not soggy. This was a nice, simple dish on its own, next time I might add corn or shredded chicken. I only partially mashed the pinto beans, we like whole beans in our house.

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JenniferJP

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Reviewed: Oct. 6, 2006

A little dry for my taste. NExt time I'll use refried beans instead and guacomole in one of the layers.

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SARAHDARNELL

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Aug. 16, 2006

quick, easy and tasty.

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Aug. 8, 2006

Excellent and one that even the kids can join in on making to have fun! Great with avocado too.

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twojaybees

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Reviewed: Jul. 22, 2006

I have made this several times and it is delicious! I substituted refried beans for the pinto beans and kidney beans for the black beans. I would absolutely recommend it YUM!

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JASBO

Cooking Level: Intermediate

Living In: Perth, Western Australia, Australia

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Reviewed: Jul. 4, 2006

My whole family loved this recipe. I thought it was great! Thanks for the good recipe.

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Sarah

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Racine, Wisconsin, USA

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Reviewed: Jun. 18, 2006

I am not allowed to eat beans, tomatos, and salsa but this sounded so good I made for my husband. It took me awhile to figure out how to mash the pinto beans I made a huge mess with that but finally figured it out. The pinto bean mixture looked gross but smelt good. The black bean mixture smelled really bad. I thought to myself, "what am I doing, he is not going to eat this mess"! It calls for 7 Tortillas, but I only used 5 I do not know where the other 2 go, maybe I was supposed to double up or something? Anyway after it cooked it still didn't look very tasty, and I was afraid he would try it and spit it out but when he tasted it his eyes got so big and he said "mmmmmmmmm oh my god its so good, I love it" Since I'm not allowed to eat it I asked him what it taste like and he said he can't describe it but just taste like REALLY good mexican food. I am adding this recipe to our family recipe book, its a keeper. THANX!

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Jade

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Acworth, Georgia, USA

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Reviewed: Jun. 16, 2006

I do not know of a pie plate that would hold anything this high! I placed mine in a 2 1/2 quart casserole dish that is about 4" high. Guess what? It made that full plus a pie plate with a layer of each. It was good the first night, but since it made so much we had leftovers! The second night after reheating in the micro it was very dry. Easy way to remedy that was to pour on the salsa!!!

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DECAR48

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Reviewed: May 22, 2006

This was a delicious dish, but I found the tortillas were really soggy, which for me took a little bit away from the entire dish. Sometimes it really is about texture. I'm going to try this recipe with corn tortillas and see if it is better.

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cureuskitte

Cooking Level: Beginning

Living In: Napa, California, USA

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Reviewed: May 16, 2006

This is easy and delicious!

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BNL

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Reviewed: May 12, 2006

Quite good! I knew it wouldn't be spicy enough for us so I used drained RoTel instead of the fresh tomatoes and added generous amount of cumin to the pinto beans. Because of the comments about soggy tortillas, I tried using whole wheat tortillas and they held up very well...healthier too!

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WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: May 8, 2006

Great addition for our "Cinco de Mayo" dinner! The tortillas didn't get that "soggy, gooey" texture like some do when baked. It was a hit. Hubby was upset there wasn't any leftovers that he could take to lunch on Monday! It made plenty, though! Thanks!

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Joy

Cooking Level: Expert

Home Town: Melbourne, Florida, USA

Living In: Ridgecrest, California, USA

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Reviewed: May 8, 2006

Haven't tasted it yet, but it smells fantastic! I liked the photo's idea of adding advocado on top.

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Lucy

Cooking Level: Intermediate

Home Town: Colchester, Essex, England, U.K.

Living In: Puch, Salzburg, Austria

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Reviewed: May 7, 2006

My family loved this. I changed it up a bit. I used a small can of refried beans, sm. can of pinto beans, and a small can of black beans. I bought a small can of enchilada sauce and poured a little bit on the bottom of a baking dish then I put a tortilla down then the refried bean/pinto beans/garlic/salsa(used a medium Pace salsa)mixture down. Next I added some shredded cheese and another tortilla and some enchilada sauce. Then I added my chopped tomato(used 4 romas)/cilantro(fresh is the only way to go)/corn/salsa/black bean mixture. Then another tortilla and more enchilada sauce. I repeated the layers ending with bean mixture and cheese on top. Garnishing with sour cream and more salsa. After making this my husband ate it with some broken tostada pieces. He used the dinner as almost a dip. Since the tortillas do get soggy I think next time I will use tostadas between the mixtures instead of flour tortillas.

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sarellano

Cooking Level: Expert

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Reviewed: May 5, 2006

The dish I used was slightly smaller than the tortillas. This made it very easy for all ingredients to stay in place. I also used a little non-stick cooking spray in the bottom as suggested, and nothing stuck. Finally, I didn't mash the pinto beans, and it turned out just fine. Great vegetarian recipe, and a nice change from tacos.

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Jenn

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cincinnati, Ohio, USA

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Seven Layer Tortilla Pie

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