Reviewed: Nov. 28, 2009

I mixed some canned pinto beans, chopped sweet potato, and a little salsa into the veggie mixture and served them topped with the cheese and some sour cream, and even my 2-year-old loved this! This recipe is easy, versatile, and really tasty.

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LilMama84

Cooking Level: Intermediate

Home Town: Salem, Massachusetts, USA

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 10, 2009

These were very good. I added some garlic and some shredded rotisserie chicken. I made some with flour tortillas and some with corn tortillas. I also forgot to add the cheese to the inside so I just put it on top. I used a Mexican blend cheese and only used about a cup worth. Nice easy healthy meal. Thanks.

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TaraP

Cooking Level: Intermediate

Home Town: Ravenna, Ohio, USA

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Reviewed: Aug. 8, 2009

These were pretty standard. I suppose this much cheese will make anything good.

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toothrees

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Reviewed: Jul. 8, 2009

I made this tonight for my hubby, 11 and 7 year old. I halved the recipe and we ate the whole thing. I made with low carb tort. and it was AMAZING!! Very healthy and full of veggies. My kids liked to just fill the tort. with the veggie mixture and just eat that way. I would recommend to anyone!!!

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love2cook32

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Mckinney, Texas, USA

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Reviewed: Jun. 11, 2009

We omitted the tomatoes added chicken - it was wonderful! Topped with sour cream, tomatoes and lettuce. Very good to get your veggies in!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Jan. 2, 2009

Very good starting base...I did not use all the cheese only about half and added black beans. Kids LOVED them and so did hubby :)

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AmandaGrace26

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Reviewed: Dec. 1, 2008

I made this recipe for me and my non-vegetarian boyfriend and we both loved it. I topped it with salsa and cheese rather than more zucchini mixture. I also added some cumin to the mixture for more flavor.

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ALZ

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2008

INCREDIBLE. This was soooo good and pretty easy! I had a TON of zucchini to use up. I didnt change anything, but man this made a lot.. we will have leftovers for days. I will totally make this again, but will scale down the recipe and add more seasoning. I like it spicy.

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Chelsea

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 6, 2008

This is an outstanding recipe, I tried it once several years ago and looked it back up tonight. Excellent way to use a lot of veggies. I added roasted red peppers as well.

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Amber25

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2008

So good! I halved the recipe as well, but didn't change it otherwise. Definitely light and easy.

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PATTYQ

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Reviewed: Jun. 11, 2007

This is a very good recipe. I made it exactly as written but I was out of tortillas, so I just served it as a sauteed vegetable side dish. Everyone liked it. My DH wants me to try it again and cut the veggies smaller and add some eggs and make some breakfast tacos which I will try soon. Either way this was very good. Thanks for the post.

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LREYNAL

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Wills Point, Texas, USA

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Reviewed: Jan. 5, 2007

This was awesome!

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Wendy

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Reviewed: Sep. 4, 2005

I made quesadillas instead of enchilladas. Delicious--all the kids loved them.

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HAPPYMOMOF9

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Reviewed: Feb. 15, 2005

I used a little less tomato and used all the mixture to fill the tortillas, I then covered them with Salsa and cheese - thou not quite as much as the recip called for. It tasted fantastic and I will definitely make this again. The leftovers were great for lunch the next day as well.

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Cathietay

Cooking Level: Expert

Home Town: Winton, Southland, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Nov. 17, 2004

Fantastic! My wife loved it. Definitely a keeper. Using a collander or slotted spoon before filling tortillas will ensure that they are not runny.

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W8N2TOFF

Cooking Level: Expert

Home Town: Alice, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Aug. 31, 2004

After reading other reviews I made a few minor changes and absolutely loved this recipe. First I only made 1/2 the recipe. I cut down on the tomatoes a little, added some salsa, cumin, and seasoning salt. After cooking I also topped w/ a little light sour cream. I am always looking to cut fat so I used an 8 oz pkg of the reduced fat mexican cheese mixture and it was plenty in both amount and flavor. As other said, use a slotted spoon.

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KZJNK

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Reviewed: Sep. 29, 2003

This was just ok as is. I'd use some of the other suggestions such as trying Cheddar/Monterey Jack Cheese combination, or Mexican Cheese and maybe even leave the tomato out & pour salsa over the top. If the changes add some zip to it then I'd rate it higher.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Sep. 9, 2003

A good and easy vegetarian meal. I skipped the tomatoes, filled the tortillas with all of the mushroom/zucchini mixture and part of the cheese, then emptied a jar of salsa over the top. I sprinkled some more cheese on top. However, an 8 oz bag of shredded Mexican blend cheese was plenty.

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MAGICDOMINO

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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Reviewed: Aug. 29, 2003

As a meatless meal, this recipe is excellant! It's very easy to put together. I like to use the extra large flour tortillas which make it easier to get a good amount of the veg. mixture in without it falling out. I also used a cheddar & monteray jack combination for the topping which gives a good cheese flavor. This recipe is going to be a regular in this household...

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LINDA352

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Reviewed: Aug. 29, 2003

This recipe was a huge hit with the whole family. Makes a lot so you'd better have a huge frying pan! Leftovers were great for bagged lunches. I notice the description of the recipe says "drowned in melted cheddar cheese" but the recipe itself calls for Monterey Jack. I wonder which cheese the recipe called for originally. I used Monterey Jack but I imagine cheddar would be good too. I love how the ingredients for this recipe are so common. It's very easy to make. Thank you!

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ERHYMER

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