Reviewed: Jul. 29, 2008

Delicious! There was only two of us, so I only used one can of beans, added a little hot sauce, and left out the peppers because I was feeling lazy. And it was really good! My husband and I each had 3 tacos and no leftovers!

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HKWEDDLE


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Reviewed: Jul. 23, 2008

This was very good. The only thing I changed was I added some salt and I used mild Tabasco instead of the cayenne. My whole family loved it! I think we will make this often. We're not vegetarians, but it's healthier and cheaper.

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HUDDLEBUTT


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Reviewed: Jul. 21, 2008

This tasted great, but turned out a little bit mushy. I used this in baked burritos instead of in tacos. It turned out great!

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Amy

	Cooking Level: Intermediate Home Town: Orlando, Florida, USA Living In: Dekalb, Illinois, USA
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Reviewed: Jun. 5, 2008

I make this all the time - easy and delicious! Everytime I am kind enough to share it with others, they want more. Thanks for the great recipe addition!

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ROOBUNNY


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Reviewed: May 17, 2008

I honestly think this stuff is better the next day and only then with crunchy taco shells or tortilla chips. Tried it as a taco filling for soft tacos....no bueno. However with the taco fixings layered on top (chopped tomatoes, lettuce, sour cream, shredded cheese, avocado, rice), it made a FABULOUS taco salad with tortilla chips. I'm trying to go vegetarian, so I will probably keep playing with this to see what works.

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ktchristmas

	Cooking Level: Intermediate
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Reviewed: May 13, 2008

Came out great. Thicker than expected, but not problematic. I put it on top of fried bread and topped it with cut spinach, lettuce, and cilantro and drizzled it with taco sauce. Very filling and tasted great!

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FORESTPINE


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Reviewed: Apr. 22, 2008

This recipe was easy, fast and tasty. I used a soft tortilla and topped it with tomatoes, green onions and a little cilantro. The fresh toppings really add to the recipe.

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Danielle

	Cooking Level: Intermediate
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Reviewed: Apr. 14, 2008

I LOVED these! I followed the recipe exactly and served on warm tortillas with cabbage - it was quick and very easy. We will definitely be having these again. Thanks!

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LODOM42

	Cooking Level: Intermediate Home Town: Columbus, Mississippi, USA Living In: Castle Rock, Colorado, USA
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Reviewed: Apr. 8, 2008

Good, but not fantastic by any means... Did everything that it said, and it was still missing something...maybe cilantro?

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WILLANDJENN2004


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Reviewed: Apr. 5, 2008

I'm eating this as we speak, and let me tell you -- it is DELICIOUS. I left out the bell pepper and otherwise followed the recipe exactly. Perfect blend of spices. I'm eating this on warmed corn tortillas with lettuce and chopped tomato, and it's just great!

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{ s.a.r.a.h }

	Cooking Level: Intermediate Home Town: Honolulu, Hawaii, USA Living In: Palm Desert, California, USA
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Reviewed: Mar. 22, 2008

Awesome. I blew the vegan thing by adding cheese, but we ate this stuff up.

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LOSOLDATO

	Cooking Level: Intermediate
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Reviewed: Mar. 16, 2008

Pretty good, VERY simple! I opted to mash the beans in the pan after I had sauteed the onions, peppers and garlic. I hate dirtying multiple dishes if I don't have to. My boyfriend was skeptical at first but ended up loving it as well.

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Hayly Amber

	Cooking Level: Beginning Home Town: Jackson, New Jersey, USA
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Reviewed: Feb. 5, 2008

I've been looking for some good vegetarian recipes and came across this great vegan recipe. I love black beans and this recipe made them taste amazing. I put the taco filling in some whole wheat/high fiber taco shells...all the fiber you need to last you for a day (or maybe even two)!

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Rebecca

	Cooking Level: Expert Home Town: Orland Park, Illinois, USA Living In: Pontiac, Illinois, USA
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Reviewed: Jan. 27, 2008

This is a great recipe! I actually used it as a filling in enchilladas, as well as using it as a bean dip at a party simply by adding back in some of the drained liquid from the beans, mashing coursely and baking it enough to warm it through and serving a dish of homemade salsa along side it. Everyone loved it.

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Sierrawoman

	Cooking Level: Expert Home Town: Empire, Michigan, USA
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Reviewed: Jan. 16, 2008

This is yummy and easy. After experimenting with the original recipe, I've made a few modifications. I skip the cornmeal because I don't think really adds anything and it does give it a slightly odd texture. I also sometimes add extra bell pepper, and often replace the chili powder with fresh chopped hot peppers. This refrigerates, freezes, and reheats well.

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Sheila

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA Living In: Vancouver, British Columbia, Canada
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Reviewed: Jan. 12, 2008

I love this filling! It's really easy and tastes great. It'd be good as a bean side to meat tacos too. :)

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THEMUNCH_TX

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Katy, Texas, USA
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