Reviewed: Nov. 23, 2009

This was the most amazing meal I have had in a LONG time. My mom, dad and husband all LOVED it and ate until it was all gone!! An incredible meal that was CHEAP to boot! I fed the whole family for $6!

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theang

Cooking Level: Beginning

Home Town: Brampton, Ontario, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: Oct. 27, 2009

This is SO GOOD!!! I subbed pinto beans instead of black (all I had on hand), and nixed the cornmeal and cayenne. Served this on homemade wheat tortillas and my husband and I loved them! He's not even vegan and he said he'd love it for dinner once a week -- cheap, easy, tasty and healthy, I will definitely make this one again. Thanks!

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Rachel

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Reviewed: Oct. 12, 2009

Excellent! Served with tortilla chips, sour cream, and guacamole.

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JENNJ1

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Reviewed: Sep. 14, 2009

Very good! My vegan friend loved it, and my meat eater fiance loved it too!

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sunshines8

Cooking Level: Intermediate

Living In: Princeton, Minnesota, USA

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Reviewed: Sep. 8, 2009

I have finally found an alternative to beef for tacos! This recipe was fantastic! I brought it to a dinner party and all the "meat eaters" loved it! Most people had second helpings. I followed the recipe as its written and will def. make again and again.

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gspolard

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Reviewed: Sep. 5, 2009

Great taco filling! I also used the leftovers to make Frito pie (Fritos topped with the bean filling and then some cheese), which was also very good.

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electricapples

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Reviewed: Sep. 2, 2009

I made this last night and it is sooo easy and has a great flavor. Like another review,I only used 1/2 of the cayenne,I put the taco filling on a heated tortilla and topped with cheese,lettuce and home grown tomatoes. My husband thinks he has to have meat,so in his I added some ground turkey. Thanks for a great recipe that I will use many times!

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BEV

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Reviewed: Sep. 1, 2009

Perfect for change of pace as I am try not to eat that much meat these days. I cook for myself and like spicy food, so i suggest adding a jalapeno and instead of salsa one can of spicy Rotel. Enjoy it, this is a great recipe.

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ECC4

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Aug. 30, 2009

This recipe is made twice as good by NOT adding the cornmeal and using MASA instead. Adjust seasoning ( i do not like so much cayenne but I do like some with smoked paprika, not plain) Makes a great dip! Omit most of the salsa, add a bit of cooked sticky rice to bind it and it makes some pretty good little 'patties' when fried w/out oil in a stick free pan.

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MaeveCooks

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Reviewed: Aug. 8, 2009

I made this into enchiladas. My family is big on Mexican food and I am always looking for healthier ways to prepare our favorites. I just rolled the mixture into tortillas, covered with a bit of cheese, leftover salsa and some olives. My family was shocked when I told them there wasn't any meat, and even more shocked when they saw the nutritional values lying on my kitchen table. Amazing dish. P.S. I skipped on the cayenne for the kids.

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VeggieErinn

Cooking Level: Expert

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Reviewed: Aug. 5, 2009

great flavor and very spicy, but next time i might forgo the pepper. it was very overpowering. served this with tortillas, vegan mexican rice (store-bought) and some fresh tomatoes and avocado.

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sassyassy

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Reviewed: Aug. 3, 2009

OMG so good I just recently made the choice to become vegetarian and my kids didnt kick up any fuss with these Yummy these will be made again soon

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amber81

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Reviewed: Jun. 3, 2009

I followed the recipe (almost) to the tee. The only thing that I added was some salt, and a little sugar to balance the flavors. On top of hard tostada shells this was simply fantastic!. Thank you for letting vegans know that they can enjoy mexican flavors without compromise!.

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ARichardson

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Reviewed: Apr. 29, 2009

Very yummy. Topped it off with some sliced green onions.

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DUESER

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Reviewed: Apr. 20, 2009

This turned out to be very good. similar to sometihng i make but the few extra like the spices and such made it really good sort of a twist. I just ate it without the taco shell :]

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jdicamplisheep

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Reviewed: Apr. 17, 2009

I actually used this for the bean mixture in the Seven Layer Dip I recipe instead of the refried for a nice vegetarian/kosher (and healthier) seven layer dip. I did change things up: I use pinto beans, which I prefer over black beans. I also cut the bell pepper and instead of cayenne pepper, I added an extra teaspoon of chili powder. Lastly, I substituted chopped, fresh cilantro for the cornmeal...amount to your taste. I highly recommend the latter if available, it gives it an authentic flavor!

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C Brannan

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Reviewed: Apr. 14, 2009

Mmm, almost tasted like meat! There is only one vegitarian in our house, and well ALL loved this recipe!!! Dad didn't very much like it, but only because his filling fell out. lol

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Phasahd

Cooking Level: Expert

Living In: Pitt Meadows, British Columbia, Canada

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Reviewed: Apr. 10, 2009

Really good, easy to follow recipe, easy to make, and freezes real well too. I ate it as a replacement for beef, and it was great. My husband ate it with his beef as a topper and really enjoyed it too!

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Alla Ma

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2009

I used red chili beans and these were great on tacos. The consistency was perfect for tacos, not runny at all. Lots of spice. Next time I'll use hot salsa and chop the bell peppers a bit finer.

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