The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 18, 2008
The tortillas were extremely soggy even though I baked them ahead of time for a few minutes as suggested by other reviewers...if not for that I think it would've been pretty good. It was kind of gross with the sogginess, though. My husband thought it was bean overload. I also didn't think it was all that quick even though every one else seems to think so, so maybe that's just me!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 17, 2008
pretty plain but okay, great to make ahead
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Cooking Level: Intermediate

Home Town: Aransas Pass, Texas, USA
Living In: Soldotna, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 29, 2008
I baked this last night for an office lunch, and even after re-heating in the microwave, everyone loved it. A few co-workers even went back for seconds. Very easy to make and tastes great!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 27, 2008
This was very good, but a little tangier than I'd expected. I'd add some spinach for the value of having a green veggie (or, more veggies period, instead of just being mostly beans and cheese).
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Cooking Level: Beginning

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 22, 2008
Really good and very satisfying. I used fajita sized tortillas and layered them into a cake pan, which kept everything neat and contained. I also used salsa instead of tomatoes, because I didn't have any, and that worked very well. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 19, 2008
Nice change from regular tacos! The only bummer for me was that we had no canned pinto beans-only dry, so I had to cook them for what seemed like forever. I also added ground turkey with half a taco seasoning and added the other half to the pintos (which I mashed in the food processor). I toasted mine over the burners quickly to prevent sogginess. I think if you are trying to be healthier, you could probably do without the full 2 cups of cheese. Used a spring form pan also because it was as tall as I had. Thanks for a yummy recipe!
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 16, 2008
This was a really good dish! The only change that I think that I will make next time will be to pre-bake a six of the seven tortillas before assembling the dish so that the ones on the bottom and in the middle are a little crispier.
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Cooking Level: Expert

Home Town: American Fork, Utah, USA
Living In: Saratoga Springs, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 16, 2008
Great basic recipe inspiration. Gave me good guidelines to create my own version which added more spices & a layer of chicken. Only had standard cake pan on hand but found 4-5 layers to be plenty!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 1, 2008
This was fantastic! I added some green chiles, used one can of Kidney beans and one can of Refried Beans, and hot salsa! I would definately make this again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 1, 2008
This was pretty good and pretty easy. The only change I made was to add some diced red pepper to the black bean mixture. I thing I will probably make this again.
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Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 27, 2008
Good recipe. I want to try adding chicken next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 17, 2008
Interesting presentation - and yummy! I too made changes to suit our tastes. I added an extra layer with a 1/2 lb of lean ground beef with taco seasonings. Substituted a can of Rotel (mostly drained) for the salsa. And added sauteed corn and peppers into the black bean mixture. I piled this all up in a 9" springform pan and since I had preheated the beans some - I baked uncovered for approx. 20 min. A very tasty and versatile recipe - thanks!
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Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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Reviewed: Jul. 13, 2008
This was very easy to make, and very tasty! When I went to the store, I forgot to get the salsa, so I had to make my own. I just used some canned diced tomato with garlic and onion, some fresh diced onion, lime juice, cilantro, and the other 1/2 cup of the diced tomato called for in the recipe. My 8-yr old mashed the beans while I made the salsa. Everyone loved it, and so did I!
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Photo by Swattie

Cooking Level: Intermediate

Home Town: Piqua, Ohio, USA
Living In: Lake Worth, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 5, 2008
fun and easy to make, even when you change the ingredients around! my finicky 5 year old loves to eat this pie!
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Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 5, 2008
This came out perfect and looked just like the picture. I thought it lacked flavor other than just beans. I probably won't make again.
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Cooking Level: Expert

Home Town: Coventry, Connecticut, USA
Living In: Grafton, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 27, 2008
I really liked this recipe, I love beans so it was perfect for me. I used refried beans (with lime and green chiles) instead of pinto beans and it was very good, but I would like to try next time with the pinto beans. I also made fresh guacamole and put that on top and guacamole is great on anything g mexican so that was delicious! My husband enjoyed this too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 14, 2008
This got rave reviews from my husband and his dad who doesn't eat red meat. I would have used refried beans like other reviewers suggested but didn't have any on hand so used 1 can of Heinz baked beans in tomato sauce instead to replace the 2 cans of pinto beans. I mashed them up, added some taco seasoning and cumin and carried on with the recipe. I also warmed the tortillas in the oven prior to putting the pie together so that they would be a bit crispy and not get soggy like some had complained of. This helped a bit I think. Also had to cook longer than 40 minutes for the middle to heat up. Served with guacamole, salsa, and jalapenos!! Yum, YUM, YUMMY. Thanks for the easier, vegetarian meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 12, 2008
This was really good - my 5 year old and husband loved it. I made a few changes - I replaced one layer of cheddar with Monteray Jack w/jalapenos and I added cumin,a can of green chiles, garlic and mexicorn to the black bean layer. I think I'll try the refried beans next time but the mashed pintos were great too. It was even better the next day! Thanks for a great recipe.
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Cooking Level: Expert

Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 11, 2008
This is a great recipe. I added 1/2 lb beef to one of the layers of pinto beans, used canned tomatoes in the black bean mixture and mashed some cooked pinto beans that were leftover from having beans and rice instead of canned refried beans. I thought this was almost better the next day when everything had melded together more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 9, 2008
I have 6 children. Everyone in my home loved this dinner. I did make a few changes to suit my family's specific tastes. I added some cumin and some chili powder. I also slightly blended the kidney bean mixture with my VitaMix. And I did not bake it covered in foil. This made it work so well for my family. They loved the crunchy edges. And I didn't keep track of how many layers I had. I just spread the appropriate amount of filling on each layer, sprinkled with cheese and stopped making more layers when I ran out of filling.
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Cooking Level: Expert

Home Town: Portland, Oregon, USA

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