These have become a big favorite at our house. I do tweak the recipe based on what I have on hand. Usually, I have a bit more than 1 cup of mashed bananas, so I scale back the oil and sugar a bit to compensate. The last time I made these, I only had vanilla yogurt. I omitted the vanilla and scaled back the sugar. Regardless of how I adjust it, this recipe still comes out great!

Reviewed On: Sep. 10, 2009

It's not often you get to combine "healthy" with "comfort" - this dish does it! I usually use 1/2 butter and 1/2 olive oil to saute the veggies. Also I don't add the chickpeas - hubby doesn't care for 'em. Cashews are a great touch that adds a richness to the dish. I like to serve it with soy sauce, and have added leftover chicken or ham to it to make it a main dish.

Reviewed On: May 22, 2009

Taking the advice of other reviewers, I sauteed a little onion and garlic in oil before adding in the chicken. I had cut the chicken into chunks and seasoned it liberally with cumin, chili powder, salt and pepper. After browning the chicken, I added the tomatoes, beans and corn and a dash of cayenne for heat - we like a little heat. Served it on rice and sprinkled a little cheese, sour cream and taco sauce on top - YUM!! My hubby LOVED it. Said it was his favorite of anything southwestern that I've ever made - and I have a killer taco recipe, so his statement carries some weight! It was even better the next day. This is going to be a regular on our menu.

Reviewed On: May 22, 2009