A very good and simple recipe! I added some chili powder and garlic powder along with the cajun spice. Drained the black beans then added half can of water to simmer, adding a bit more water to keep it saucy before serving. Served over white rice with some chopped fresh tomatoes on the edges and a bit of shredded cheddar on top. We added hot sauce at the table. Will make it again. Thanks!

Reviewed On: Apr. 7, 2009

Delicious. Made it in 8x8 glass dish as suggested but split the chilis open for layering and added sliced black olives on top of first layer and on top. Used 4-cheese blend (half a bag) and some shredded cheddar for additional color. Also enchilada sauce instead of tomato sauce. To add some flavor to the 3-egg, evaporated milk, and flour mixture, I ground some cumin and cilantro seeds with some chili powder. This dish is easy to make and turns out well. Next time I'll play with more ingredients, but it's a good recipe to begin with.

Reviewed On: Mar. 19, 2009

Put the chili paste in last -- and sneak up on the quantity. Start with half teaspoon, stir, taste, then add more bit by bit until you get the heat right for you. I made it with ground beef and onions, and it could use a third can of any beans if you need to stretch it. Served it over basmati rice. Good flavor.

Reviewed On: Feb. 7, 2009