Reviewed: Jan. 29, 2009

Should rename this "BEAN PIE." I used refried beans (not pinto), 1 can Rotel (not chopped tomatoes), and whole wheat tortillas. My husband did not think this was real food. He ate it anyway, nice man that he is. Probably won't attempt again.

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C Rae

Cooking Level: Expert

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Reviewed: Jan. 26, 2009

My boyfriend and I wanted to eat in one night and found this dish. We didn't have a round pie plate so we used a cake dish instead. I used two tortillas cut in half to cover each layer, putting the cut edges along the edge of the pan and overlapping the round edges in the center. We also skipped the garlic, but put veggie chorizo in with both of the bean mixtures. We also swapped the pinto beans with refried beans. I wish I had made more of the bean mixtures because while using a bigger pan, there wasn't quite enough to cover each layer. So there was more tortilla on the ends, which worked fine to dip in the extra salsa. We also served it with some sour cream and fresh avocado slices.

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ebrel

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Reviewed: Jan. 24, 2009

Real yummy. I only used 4 very large, homemade burritos for layering. I used a kidney bean mix instead of black beans (from the Addictive Sweet Potato Burrito recipe).

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Jan. 18, 2009

I made this last night and even my very carnivorous boyfriend loved it! I followed some of the tips here and really spiced it up. I agree that baking the tortillas for 5 mins first kept them crispy as opposed to soggy. I used 1-1/2 cans of fat free refried pinto beans instead of mashed whole beans, and I added lots of chile powder and "Mexican Spices" (pre-mixed spice bottle) to the mixture. For the black bean mix, I added a small can of green chiles, some chile powder, and substitued red bell pepper for the tomatoes. I also added sliced jalepenos to the top of each pinto bean layer. To keep it healthier I omitted the sour cram and used reduced fat mexican-blend cheese. The prep took some time but it was definitely yummy!

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ShannaB

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Reviewed: Jan. 17, 2009

I have made this many times and my husband and I love it! I use dried kidney and black beans and soak and cook them myself. I also add corn, chopped black olives, green onion and chopped jalepenos from a jar to the black bean mixture. I serve it with guacamole and salsa, which we prefer to sour cream. Delicious!

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Parjata

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Reviewed: Jan. 15, 2009

Yummy, easy to make and even better the next day. I used refried beans, and layered it all in a spring form pan. Next time I am going to cook it a little longer because I found the cheese did not melt fully in the center.

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aba7227

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2009

I would give this 5 stars but I didn't really follow the recipe - I just used this as a launching pad! :- ) But its still a good one to keep in the books.

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Megan

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Highland Heights, Kentucky, USA

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Reviewed: Jan. 2, 2009

This is soooo goood! Thank you so much for this recipe. We just had it for supper. My daughter's girlfriend, who ate with us, never had anything like that, she immediatelly asked for the recipe, so she could show her mom. Since I couldn't get pinto beans where I live, I just used Kidney beans and white beans, mixed and mashed them together with the salsa for one layer. I also added hamburger with Taco seasoning for another layer, mixed with sliced red peppers, the tomatoes and corn. Also, as suggested by another reviewer, added sliced avocado on top. There are endless possibilites to this recipe. Next time, I'll just make the tortillas myself, since the ones I can buy here in Germany are very small. Thanks again for a wonderful basic. Will be a regular in our home.

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KitchenWitch

Cooking Level: Expert

Home Town: Stuttgart, Baden-Württemberg, Germany

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Reviewed: Dec. 27, 2008

Made a vegan version of this, it was excellent! Used soy cheddar cheese & Tofutti's "better than sour cream". Also added avacado, chopped onion, olives, and a whole lot of hot sauce (on my personal dish anyway). Quick, easy, and tastes great!

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Jules

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

This was really good. Instead of mashing I used the food processor and added a can of green chillies as well. It was very tasty. A regular on my dinner rotation from now on thanks!

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MomWhoCooks

Cooking Level: Expert

Living In: St. John's, Newfoundland, Canada

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Reviewed: Dec. 7, 2008

Pretty good. Very easy to make.

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KANDICEKELLER

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Reviewed: Nov. 22, 2008

Yummy!! My husband and I both wish to thank you for this recipe! I followed your directions and the dish was terrific! I will be making this often. Thanks!

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Chelsea

Cooking Level: Beginning

Home Town: Campbell River, British Columbia, Canada

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Reviewed: Nov. 20, 2008

This was pretty good! My ONLY complaint was that I couldn't find a good way to scale down the recipe.

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Mistress Nicci

Cooking Level: Expert

Home Town: Red Oak, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Nov. 11, 2008

We love this recipe! It's easy to prepare ahead of time and refrigerate - there is no loss of quality. You must bake a little longer (closer to an hour). I usually add some cumin and cayenne to the pinto mixture and diced onions and black olives to the black bean mixture. It's great just as written, though!

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keri

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Reviewed: Nov. 1, 2008

This was quite good.. I added chicken to the layer with the tomatoes and cilantro and beans which I thought made this recipe a 5 star, but it wasn't written in which makes it a 4 without the chicken. Enjoy!

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mcs091004

Cooking Level: Intermediate

Home Town: White Lake, Michigan, USA

Living In: Waterford, Michigan, USA

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Reviewed: Oct. 22, 2008

Easy & fast. Added more to the recipe, ground turkey, black olives and avacado. A little dry, maybe I need more salsa? Good otherwise.

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SAMDOUG

Cooking Level: Intermediate

Living In: Murrysville, Pennsylvania, USA

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Reviewed: Oct. 20, 2008

I really liked this and swear I followed the recipe exactly and only ended up with 6 layers go figure. I left out the cilantro but would definitely not leave out the garlic. The garlic gave it most of its flavor. I had planned on adding green chilies but forgot. I would recommend serving topped with shredded lettuce, diced tomatoes and maybe a few olives.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 8, 2008

super yummy! I added some corn and olives as suggested and it was a good compliment to this dish. Also added some red enchilada sauce to a couple of the layers, but not all of them. Some sliced avocado on top and sour cream on on the side. this was a big hit with the boyfriend especially so we will be making this again!

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AmyLynn

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Oct. 6, 2008

I liked this a lot and my partner loved it. I made two small changes. One, I first used another recipe to turn the pinto beans into seasoned refried beans. Two, I chopped a panfried chicken breast into pieces and added it to the layers as well. I'm also a liberal garlic/cilantro user, so I might have used more than the recipe called for. I've bookmarked the recipe to make again.

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Suavehouse113

Cooking Level: Beginning

Living In: Perth, Western Australia, Australia

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Reviewed: Sep. 22, 2008

Really good! I added chicken, onions, corn, green chiles and I used the pinto beans that had jalapenos in them for added favor. I did not cover it w/ foil and only baked it for about 20 min. The top came out crusty & bubbly- yum!

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