Great place to start, especially because it is a recipe for 2 which is hard to find these days, but needs some modifications for it to really shine. I add a can of tomato sauce and doubled (or more) the chili powder and cumin. I also cooked it on a low heat for an hour to meld the flavors a little more. It had a better color and texture and not too mention flavor when cooked this way.

Reviewed On: Aug. 1, 2007