Reviewed: May 23, 2012

This was great for bean burritos w/some sprouts inside. I did not have cayenne pepper so I finely chopped 1/4 cup of jalepenos. Loved the spicy kick will make again and again.

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Reviewer:

Michele

Reviewed: May 11, 2012

Very tasty and aromatic. It's easy to make, and a great way to use up a big bunch of fresh cilantro. We wrapped it up with steamed flour tortillas. The only reason I'm giving it four stars instead of five is because of how it looks. The colors and texture are unappetizing. But the taste is five stars all the way.

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Reviewer:

Valerie

Reviewed: May 5, 2012

Made this recipe this morning to serve for lunch with basmati rice and it's nearly all gone! Totally easy and totally delicious! I did not change a single thing about it. Thanks kimmers for posting this totally awesome recipe!

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Reviewer:

baylam

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: Mar. 29, 2012

Great! I didn't have any cilantro, so I added fresh basil instead! Delicious!

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Reviewer:

Natalie

Reviewed: Feb. 12, 2012

We love a kick to our food and this filled the bill as written without over powering - (I like a 3/5 hot level so I still get flavor not just heat). Our cans are in ml so I used a full can of tomato sauce that was over 15 ounces so would have been too runny to eat so I cooked up some basmatic rice and mixed in as well. Of course this stretched to number of serving the dish made and we ended up eating leftovers as burritos and loved them. Definitely will make again. Habanero peppers also give this a little extra kick in the burritos.

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Reviewer:

jancamp

Cooking Level: Intermediate

Reviewed: Jan. 27, 2012

mmmm, very good! will make again for sure :)

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Reviewer:

Alice

Reviewed: Jan. 15, 2012

This was okay. It was a lot thicker than I expected. I guess that's how people are able to make it into burritos the next day. I will try that tomorrow. I only put one onion, and it was a lot!

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Reviewer:

Delisa

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Jan. 14, 2012

I used parsley instead of cilantro. It was very different and surprisingly good.

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Reviewer:

KKH3

Reviewed: Jan. 12, 2012

I made this dish for a monthy foreign food nite. Following comments from other reviews, I simmered much longer- about 2 hours while I prepared other parts of the meal. It's just awesome. We served it over rice, and everyone loved it. Rave reviews on leftovers the next day as well.!

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Reviewer:

Jenny13

Reviewed: Dec. 16, 2011

This is delicious! I didn't have fresh cilantro so I subbed about 3 tablespoons of dried. Coordinated nicely with cheesy chipotle mashed potatoes, also on this site.

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