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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JLMURDO

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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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MOMTO5KIDLETS

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Jun. 9, 2008

i loved this. i took some suggestions that i found in the reviews: i added 1/2 pack taco seasoning to the pinto bean mixture and some cumin to the black bean mixture. i used a jack and cheddar cheese mix instead of just cheddar. it came out perfectly, not too dry or too soggy. i'll definitely be making it again.

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faetiger

Cooking Level: Beginning

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 26, 2008

This recipe is great! I've made this several times and each time you can do something a little different. My husband likes taco meat added to his. I'm a vegetarian so I like fake taco meat or soyrizo, and any vegetable(s) I have in the house. Try pouring a can of your favorite enchilada sauce over the top before baking, yum!

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TODDREDFORD

Cooking Level: Intermediate

Home Town: Harrison, Ohio, USA

Living In: Portland, Oregon, USA

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Reviewed: May 22, 2008

This was sooo good! I used one can pinto beans, one can refried beans, and one can of black beans, which i think was perfect. The only other changes i made were to add a small can of black olives and I used Rotel for the chopped tomatoes. I just ate it leftover for lunch and I think it may be even better the next day! Thank you so much!!

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jwilke

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: May 20, 2008

Loved this!! I followed the recipe exactly and it turned out great. I used a slotted spoon when scooping the black bean tomato mixture, as that was quite watery. The "stack" held up perfectly and after baking and I was able to serve it in pie-like wedges. Next time I might replace one of the pinto bean layers with a mixture of crumbled Boca and maybe some black olives. This recipe will lend itself to some creativity.

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Beth

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Reviewed: May 15, 2008

This was very good. My 9 year olds had fun making this by themselves.

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Kristin

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: May 14, 2008

Very popular in my family! I added corn to the black bean layer and black olives to the pinto layer. Fun to assemble.

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CookingLaurie

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: May 13, 2008

Very simple to make. Next time I think I'll use refried beans instead of pinto, and add a can of Rotel instead of chopped tomatoes to give it a little more kick.

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Jennifer

Cooking Level: Beginning

Home Town: Enterprise, Alabama, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Apr. 30, 2008

This was pretty good, although as my bf put it, "it's mighty beany." Would like to try it again with shredded chicken as others have suggested. I kinda wished the tortillas would crisp up a little instead of getting as soggy as they did, maybe next time I will bake without the foil for a few minutes? In general very good easy recipe.

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big_al_728

Cooking Level: Beginning

Home Town: Oklahoma City, Oklahoma, USA

Living In: Washington, D.C., USA

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Reviewed: Apr. 26, 2008

This was really simple and I had all the ingredients on hand. However I chose to use some vegetarian jalapeno refried beans. Thanks for the recipe it's great! A bit messy though. :)

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2008

Mine wasn't picture perfect (like the picture) but it sure was delicious! Thanks for the recipe.

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mama n' papa

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Reviewed: Apr. 22, 2008

I was surprised at how wonderful this dish turned out to be! I made it exactly following the recipe. It turned out so great! My 3 year old son called it a pizza and my husband is requesting a repeat. I served this with some diced (fresh) tomato and avacado.

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linzbaker

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Reviewed: Apr. 16, 2008

This was great. Everyone loved it. I'll definately make this again.

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gibbonsd1

Cooking Level: Intermediate

Living In: Snellville, Georgia, USA

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Reviewed: Apr. 13, 2008

I have now made this several times and it just hasn't turned out "that great". I was disappointed since all of the reviews have been so high. I even tried it again recently and took it to a friends along with a few other highly rated recipes from here and out of all of them this one was the one thing that wasn't raved about. It wasn't that people didn't like it, it's just when there were other things to pick from this just didn't stack up. I am finally throwing in the towel and moving on to other new recipes to try. I love good vegetarian mexican food and I just don't think this fits the bill. It's just okay.

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mamaflee

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Reviewed: Apr. 8, 2008

So much better than you'd expect from such simple ingredients. The only changes I made was using coriander and garlic powder in place of the cilantro and garlic. Next time, when I have these ingredients, I will use them. I will definitely be making this again soon.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 6, 2008

Yum, thanks for this recipe! I took reviewers suggestions and added green chilies, corn and red onion. After one bite my stepson said, "you made two of these, right?" Inexpensive, filling and really, really yummy.

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BELINDA SAWYER

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Reviewed: Apr. 5, 2008

sooo good and fun to make! didn't add the cilantro, but included some diced red onions, which added a nice bit of crunch and bite.

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kimmayk

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 3, 2008

This was great! I've been looking for good, filling vegitarian dishes. I followed the recipe exactly, except added sliced black olives to the pinto bean mixture. Will make again!

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Rickie

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Reviewed: Mar. 30, 2008

Great meal! I used fat free refried beans and green chiles. My husband loved it and even told me to save the leftovers. Thanks for the recipe.

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Jen

Cooking Level: Intermediate

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