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Delish! I made a few small changes - canned diced tomatoes (drained), switched the amounts of cumin & chili (I find cumin can be overpowering), parsley not cilantro, and whole wheat flour instead of corn tortillas. I do not have a 9x9 baking dish so used an 11x7; my layers were a bit thin as a result, so next time I'd probably use an 8x8 instead. Rather than spray the dish, I spread a bit of tomato juice from the canned tomatoes over the bottom. As I mixed this up yesterday, I got a phone call with an invite for dinner out, so I finished assembling the dish then stuck in the fridge overnight. Pulled out today 45 min. before baking, then added an extra 10 min to the covered bake time - worked great! This was tasty with a little sour cream on top. Thanks for sharing!
This recipe was really easy to make and was very delicious!!! The only thing I can say is that next time I will double the ingredients; I had to spread the vegetable & bean mixture quite thin and only used 8 tortillas. All around it was a great recipe and I will be making this again for my boyfriend and myself.
It was very good but I had to modify the amounts considerably. I think 4 corn tortillas is too much for each layer so I only used 3. The other thing you want to watch out for is not having enough black bean filling. I was only able to do two layers because I did not want the tortillas to dry out due to lack of filling. Have you ever had dry torn tortillas? They are crunchy, dry, and tough. Take my word for it. If I make it again, I would double the filling and cut the tortillas to fit exactly the shape of the dish. And you will use more cheese than the recipe calls for.
Build this because I had the ingredients on hand. I added a chopped jalapeno and some rough cut mushrooms because I needed to use them up. Topped it off on serving with some sour cream and Tabasco sauce. It was very good.
I see this as a very versatile recipe where the ingredients can be adjusted a bit (different beans, spice changes, a bit of meat added) to make a slightly different result without messing up the result.
I see this being made often at our house.
This is so good and such an easy make ahead meal. I can make it while my boys are napping and pop it in the oven 30 minutes before for dinner. I double the filling when I make it and use a can of chopped tomatoes and some hot salsa instead of fresh tomato and tomato sauce. I also use a mix of whatever cheeses and beans I have on hand. It turns out delicious every time and gets eaten too quickly for me to take a photo! It makes great leftovers too! Thank you Spatchcock!
This was a great recipe to start from. I used a can of fire roasted spicy tomatoes instead of the fresh and tomato sauce which gave it extra flavor. Also added cayenne and some cooked chicken. Topped it with avocado and sour cream. Very good!
Wonderful, easy and my two young kids ate every last bite. My five year old was actually excited that we were having it for leftovers the following evening! The only thing I changed was I used a can of diced tomatoes (juice and all) instead of the chopped fresh tomato since I didn't have it on hand. Turned out great.
This dish was amazing, I did and a little ground beef from left over tacos. Will make this alot.....
Excellent but needed a little more flavor... SO, I added 1 package fake veggie grounds (Quorn brand is the best!), 1 small can green chiles and I used canned diced tomatoes. I used uncooked corn tortillas, cooked them right before I started layering. I added a little medium red enchilada sauce underneath the bottom layer of tortillas and mixed more in with the bean mix. I will definitely make this again, thanks for posting!
I love this recipe! Made it two nights in a row, the second night I added a finely chopped chicken breast to the pan with the onions/garlic. I also substituted one can of Rotel with chiles (drained) for the chopped tomato, and stirred in a couple of tablespoons of sour cream. My husband even ate it and he is not a big bean eater. Yumm!