I wasn't sure about this recipe at first but decided to make it because I had all of the ingredients on hand. I'm glad I did! I did make a few modifications: I added a dusting of cayenne pepper, about a cup of leftover tomato sauce that I had in the fridge, and a squeeze of fresh lime juice to the sauteing vegetables. Before serving, I tossed the sauce mixture with a cup of medium-heat salsa and a chopped avocado and served over whole wheat spaghetti. It turned out better than I expected... the tex mex taste lent itself well to the pasta.

Reviewed On: Jan. 17, 2009