The reviewer gave this recipe 5 stars. This recipe averages a 3.89 star rating.
Reviewed: Jul. 29, 2009
Our family has really enjoyed this recipe. I have used other green to substitute what we have on hand in the garden etc. We eat just about anything we can wrap in a tortilla around here. I make this recipe each time I make my OAMC meals.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.89 star rating.
Reviewed: Jun. 22, 2009
Superb healthy dinner. I didn't add the extra 1/4 cup of water, and added a dash of cornflour at the end to get a thicker saucier result. I used 2tsp chilli flakes instead of chilli powder. Really good with sliced avocado & sour cream wrapped in tortillas; also good as a "dip" for tortilla chips, and fabulous with rice.
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The reviewer gave this recipe 1 stars. This recipe averages a 3.89 star rating.
Reviewed: Feb. 20, 2009
Its ok, I made these for my husbands lunches and he ate 1. =(
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Cooking Level: Intermediate

Home Town: Blaine, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.89 star rating.
Reviewed: Nov. 18, 2008
this did not come out at all like i was expecting. way too runny/watery and way too spicy even when i reduced the chili powder to a tablespoon. not quite sure what went wrong but i won't be trying it again.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.89 star rating.
Reviewed: Oct. 22, 2008
I followed the recipe except that I used black beans. Thought it was bland and missing something...it was OK, but not a recipe I'd make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.89 star rating.
Reviewed: Oct. 6, 2008
Great tasting and filling. I left out the sour cream, and ended up mixing my own spices since I was certain I had chili powder at home but didn't. Leftovers were great for lunch the next day too.
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Jen
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Cooking Level: Beginning

Home Town: Windsor, Ontario, Canada
Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 3.89 star rating.
Reviewed: Aug. 5, 2008
Yum. Subbed black beans for kidney.
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Photo by Fujiko

Cooking Level: Intermediate

Home Town: Mandan, North Dakota, USA
Living In: Sherwood, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.89 star rating.
Reviewed: Jul. 24, 2008
There are many good things about this recipe: the ingredients are items you might already have at home (as I did), it is simple and quick, and--most importantly--it is delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.89 star rating.
Reviewed: Jul. 24, 2008
I love this recipe and I make it quite often. It is full of fiber and protein and the tomatoes and spinach add some nutrients. I do add ground beef or turkey to this to make it a little heartier.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.89 star rating.
Reviewed: Jul. 22, 2008
This just seemed "flat" to me, something is missing. I will try it again with a jalapeno and fresh cilantro, but as is it is bland despite the chili powder.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.89 star rating.
Reviewed: Jul. 9, 2008
Very good. I added in a can of black beans + some left over kidney beans (about half a cup). I only added in two cups of tomatoes, and half a bag of fresh baby spinach chopped (that's all I had). I also added garlic powder, dried cilantro, paprika, a good amount of salt and black pepper to season. I didn't have any salsa so I added in some chopped tomato to each burrito along with cheese. Served sour cream and guacamole on the side. Btw, I would also suggest adding mexican rice to these burritos.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 3.89 star rating.
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Reviewed: Feb. 1, 2008
I tried this recipe because I had fresh spinach to use... I used black beans because that's what I had in the pantry and didn't have fresh tomatoes so substituted a 14.5 oz can petite diced tomatoes (drained), an 8 oz. can tomato sauce, and omitted the water. Also added quite a few good shakes of hot pepper sauce and coriander. I ate the bean mixture on rice and with the addition of sour cream and salsa it was quite tasty. I made this recipe a second time using chipotle powder - the results were definitely not bland!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.89 star rating.
Reviewed: Oct. 20, 2007
Very good meatless option. Burritos will be very plump, so be sure to use LARGE tortillas. I will omit the water next time - there is more than enough liquid. I also cut the chili powder in half and added 1 tablespoon taco seasoning too. MMMM!
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The reviewer gave this recipe 3 stars. This recipe averages a 3.89 star rating.
Reviewed: Oct. 3, 2007
It was okay, but not fabulous. Not sure what's missing (maybe cheese), but I don't think I would make it again.
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Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.89 star rating.
Reviewed: Oct. 3, 2007
Bland,and didn't like the flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.89 star rating.
Reviewed: May 28, 2007
makes tons of filling........enough for 8 burritoes. Didn't use salsa.....it was already so tomatoey but loved it overall.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.89 star rating.
Reviewed: Mar. 13, 2007
I added 2 tablespoons of cilantro, substituted black beans and then stacked it with tortillas and some shredded cheese to make a mexican lasagna. It was a big hit!!
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The reviewer gave this recipe 2 stars. This recipe averages a 3.89 star rating.
Reviewed: Jan. 11, 2007
Very disappointed. I used black beans and fresh spinach and other than that made it per recipe and did not care for it. I even tied it with tortilla chips (as a dip). It was just bland. I'm not sure what to do with the overwhelming amount that is left over.....this makes more like 8 servings. I love all of these ingredients....but didn't care for this...sorry Lisa, thanks anyway.
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Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.89 star rating.
Reviewed: Dec. 9, 2006
Tasty & healthy. Next time, I'll leave out the water, since the tomatoes gave it plenty of juice & it was too liquidy. Also used fat free sour cream. Taco seasoning package would go well with this also
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Amy

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The reviewer gave this recipe 5 stars. This recipe averages a 3.89 star rating.
Reviewed: Aug. 27, 2006
This is SO YUMMY. I also changed mine a bit and used fresh spinach, about 8 oz, and black beans. This would also be good with corn. This is also so versatile. I made it for dinner the other night and served it on rice for my young son, put it in a tortilla for my husband, and served it on top of greens, crushed tortilla chips, salsa and sour cream for myself. This is also a great chip dip with salsa and sour cream (and guac if you have it). I had that for dinner as leftovers a few nights later. Delicious, economical, and versatile! Thanks Lisa! I will be making this again.
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Cooking Level: Expert

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