I'm surprised no one else has reviewed this! I've made it several times over the years for large groups - up to 32 people - and it's delicious. Do make sure to cook the vegetables down - I forgot to do that yesterday, and it was MUCH soupier than the photo here shows. Still tasted wonderful, though! I made it with the Quinoa with Latin Flavors, a mixed baby green salad, and then a Flourless Poppy Seed Cake with sliced strawberries, nectarines, and peaches for dessert. A wonderful gluten-free meal! I did not use canned black beans - I cooked mine up the day before and refrigerated them, ready to use, and without the BPA that is in the cans.
Selene Posted: 06/26/11
Bopeepvt Posted: 03/17/13
my daughter is a vegetarian so i'm always on the lookout for healthy recipes. only cook this if you want rave reviews from guests. this was my first time making this recipe and i can't wait to make it again. i am an enchilada specialist, and this is a nice break. i cooked my own beans in the pressure cooker and if i had had more time i would have made my own sauces. i recommend the red onions, cilantro and cukes for the topping... it signals this is something different and very special before the first bite. appetizer: quacamole and chips, entree served with garden salad, red wine.
GritsinNH Posted: 03/25/12
We really enjoyed this recipe! It is a bit time consuming to prepare, but worth it. The pickled red onions, cucumber, and cilatro were a great topping. We were trying out recipes for a Cinco de Mayo dinner we are hosting, and out of four tries so far, this is the winner!