Reviewed: Apr. 5, 2005

Great Bean Taco's. I wouldn't change a think. Thanks for the recipe!!

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4 users found this review helpful

Reviewer:

CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

Reviewed: Jul. 17, 2005

This is an awesome recipe for taco filling; we make it all the time for tacos and burritos. A bit of sour cream on top adds great flavor and takes away some of the hot spiciness (in case that's a concern).

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5 users found this review helpful

Reviewer:

BandE

Reviewed: Jul. 17, 2005

I halved this recipe and ate it with spinach and herb flavored tortillas. It was really good, but maybe a touch too spicy. Also seemed like it needed a touch more salsa to make it less dry, but overall, this was insanely quick to make and tasty.

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6 users found this review helpful

Reviewer:

Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

Reviewed: Nov. 15, 2005

I love this recipe! It was easy to make, and it will last me forever (it keeps well in the fridge.) The only thing I will change next time is to use half as much green pepper. I can taste the green pepper a bit too much for my liking.

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20 users found this review helpful

Reviewer:

Valerie

Reviewed: Feb. 12, 2006

This recipe is delicious! I added corn and okra to the sautee and then used this filling to make quesadillas. Will definitely make often.

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10 users found this review helpful

Reviewer:

HAPLOCHANT

Reviewed: Mar. 10, 2006

Definitely a keeper. My daughter is vegan, while the rest of the family isn't. My husband usually can't stand non meat recipes, and loved this one!! With chips, salsa and cheese, it's the best. Thanks for the great recipe.

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65 users found this review helpful

Reviewer:

QUILTER2669

Reviewed: Mar. 27, 2006

Very good and easy to make. I only mashed one can of the beans and left the other whole. I only used a pinch of cayenne. I filled burrito-sized tortillas and then "fried" them for a few minutes in a non-stick pan coated w/ vegetable spray.

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28 users found this review helpful

Reviewer:

BENCAMZOE

Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

Living In: Paoli, Pennsylvania, USA

Reviewed: Apr. 13, 2006

This was very good. I served these on hard taco shells for a change of texture. I didn't have any cayenne pepper, so I added some crushed red pepper flakes instead. I also added about a cup and a half of cooked rice and about 2/3 cup of frozen corn. Terrific topped with avocado, tomato, and lettuce. It made a lot and the leftovers were great too.

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129 users found this review helpful

Reviewer:

LORLOR80

Cooking Level: Expert

Home Town: Macomb, Illinois, USA

Living In: Rock Island, Illinois, USA

Reviewed: Apr. 18, 2006

These were very good, the whole family loved them. I served them as a side dish with cottage cheese enchiladas from all recipes. I left out the corn meal and added a little more salsa.

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21 users found this review helpful

Reviewer:

Mellybelle

Cooking Level: Expert

Home Town: Crab Orchard, Kentucky, USA

Living In: Xenia, Ohio, USA

Reviewed: May 29, 2006

This recipe is delicious!! I love it. I changed the seasonings around a bit to suit me, and it tastes great! I have already made this 2 times and have passed this recipe on to others. They love it too! I serve it with a splash of hot sauce. Yummy. Thanks for this awesome recipe!

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23 users found this review helpful