This was quite yummy! I did decrease the oil a little, added a green pepper, used the whole bag of corn, and used half of a red onion in place of the green. I had two limes but they didn't produce enough juice so I added a little zest. On the back of the can of black beans there was a similar recipe and it called for red wine vinegar. I thought the dressing needed a little more tang so I added a few splashes. Next time I think I will add a jalapeno. Also, try to make this the same day you are serving it. I made the salad the night before (except for the avocado) and I thought the flavors melded too much. It was a lot fresher tasting right when I made it.

Reviewed On: May 27, 2008

I like my enchiladas with more stuff, so I add a can of black beans to the chicken mixture. I also add a second can of green chiles, more chili powder, and a tablespoon of cumin. I also increase the amount of the soup mixture so I can stir more into the filling and spread more on top. It usually ends up being 2 cans of cream of chicken and a whole 16oz container of sour cream. My picky 3 year old actually eats when I make this!

Reviewed On: Apr. 15, 2008

If you are truly looking for "light and fluffy", this is not the pancake for you. They are tasty but dense, even with conservative mixing. I like to add diced up ripe banana (and a handful of walnuts sometimes).

Reviewed On: Apr. 15, 2008