Reviewed: Jul. 9, 2011

i made some changes -- omitted the mushrooms, forgot to spray the tortilla tops before baking, used whole wheat tortillas. i also didn't get salsa/sour cream for dipping, although that would have been great. i liked these but next time will probably not use whole wheat tortillas.

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Reviewer:

RobynHG

Reviewed: May 18, 2010

I love these! They are simple and tasty. Fast becoming a staple at our house.

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Reviewer:

GBloomfield

Reviewed: Feb. 12, 2010

so delicious! i made a few modifications, as usual - first sauted 1/2 of a large yellow onion, sliced in half-rings and 1 red bell pepper, sliced. then continued as stated, used 2 zucchinis, only 1 can of corn, 1 can of tomatoes & chilis instead of fresh, and added some jalapeno slices for heat. great meal!

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Reviewer:

love, the porters

Cooking Level: Beginning

Home Town: Norman, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Jul. 30, 2009

Nice vegetarian dinner. We liked the quesadillas (with some chili powder added to the veggie mix for some kick) but had a bunch of filling left over, and decided to eat that by itself. I cut up an avocado, added that to the mix, and then just warmed bowls of the veggie mix with avocado and topped it with some chipotle salsa. No cheese - no sour cream - very low fat, and fantastic flavor!

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Reviewer:

iloveonions

Cooking Level: Intermediate

Reviewed: May 17, 2009

I thought these were really tasty. They were easy to make, relatively healthy, and they tasted good. A winner!

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Reviewer:

annie

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: May 1, 2009

These were really great! As someone else mentioned, they truly are versatile. I made a few changes just to suit my personal tastes. I used a whole yellow zucchini, two bunches of green onions, the mushrooms, just one can of corn, and half a can of petite cut tomatoes w/ green chilis because I'm not the biggest fan of a lot of chunky tomato. I followed the saute instructions, and then popped the flour tortillas in the microwave for 15 seconds so they'd be easier to fold. I put some shredded cheese on the middle of a tortilla, scooped the veggies on top of it, and then folded it like a chimichanga. I topped it with guacamole and sour cream. Delicious!

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Reviewer:

Katherine

Cooking Level: Intermediate

Home Town: Cairo, Al-Qahirah, Egypt

Living In: Fairfax, Virginia, USA

Reviewed: Apr. 24, 2009

I really enjoyed these. They are versatile; you can put any vegetable in them really. I don't use as much cheese as is called for and make more of the vegetable mixture, just because I enjoy more vegetables in mine. I've served them with salsa and sour cream, but they would be great with guacamole. Even my 2 year old loved them!

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Reviewer:

PUMPKIN314

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Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Warsaw, Masovian, Poland

Reviewed: Apr. 10, 2009

I used a little pat of butter instead of the spray in my pan as my pans don't like that spray. However, I did use the spray when I put them in the oven. I left out the corn and added in a can of black beans. I also used a red bell pepper and cilantro. This was a huge hit. Easy to make and I will definitely make again.

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Reviewer:

rshoffa

Reviewed: Apr. 9, 2009

This is absoultely delicious. Instead of using regular salsa, I use the con queso monterey salsa.

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Reviewer:

larronjones1

Reviewed: Apr. 3, 2009

These are great! I served them with guacamole and sour cream and got the first dinner compliments I've gotten from my family in a long time. I added a diced red pepper since I had one on hand.

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