I made a few of the changes recommended - added Worcestershire and soy, reduced the sour cream, and subbed 1/2 c. broth for red wine. I also did the broth/wine in a small saucepan and reduced it down while the onions and mushrooms were caramelizing to save some time. I didn't need to use flour at all since I let it reduce down and the flavor was much more concentrated and delicious.

Reviewed On: Dec. 13, 2010

These were ... interesting. I think the soy sauce + chili powder + mustard kind of threw my taste buds for a loop. I halved the recipe and used a mix of black beans and kidney beans because I had an open container of black beans in the fridge already. There was way too much water and I had to boil it down quite a bit to get it to an ideal consistency. The bean/sweet potato combo is certainly an intruiging one. I think I liked it? I'm still torn. I also didn't put cheese on it, I'm lactose intolerant, but I did top it with salsa and a sour-cream alternative. I think it needed the "wetness" of the salsa. Love the concept but need to play around with this one a bit more.

Reviewed On: Dec. 9, 2010

I really liked the concept and it was pretty easy to make. I feel like it could have used a little more oomph so I added some extra spices and used a hot salsa. Not sure if I would make it again or not. It basically tasted like a bean burrito but nicer presentation.

Reviewed On: Dec. 2, 2010