After all of the positive reviews I was really excited to try this recipe. I was sorely disappointed, however. It's not that it's inedible, it's just that the tomato flavor was so overwhelming I couldn't even taste the black beans, even though I used the 28 oz can. When I first made it, I added some other spices to try to balance out the flavors after I tasted how tomato-ey it was. When that didn't help I add a spoon of sugar (which I always add to my pasta sauce) and it helped somewhat. Still I would never make this again. I'm still trying to force myself to finish it.

Reviewed On: Mar. 17, 2010

I was thoroughly impressed with this recipe! I doubled the garlic and halved the olive oil. I didn't have fresh parsley so I used dried. I marinated the salmon in a ziplock bag for an hour. Then I placed the salmon and marinade in a baking dish and covered with foil. It was delicious! I served it with oregano rice (cooked rice tossed with melted butter, salt, and dried oregano) for a great meal.

Reviewed On: Nov. 22, 2009

I loved this! I omitted the cream cheese because I wanted to make it vegan and I didn't have cilantro, but it was still absolutely delicious. I also used pickled jalepenos instead. I added accent and cayenne pepper and other powdered spices. The tortillas I used were low fat/calories and low carb. Sometimes I even add the Mexican Rice II recipe and corn to these burritos to make them more filling. Thanks for this amazing recipe!

Reviewed On: Nov. 3, 2009