Reviewed: May 26, 2012

Original recipe is pretty spicy. Alter as needed.

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Reviewed: May 14, 2012

The only changes I made was using a can of Rotel instead of salsa and did not mash the beans. It made a wonderful chunky filling! I served mine in tortillas topped with plain yogurt and cheese. Can't go wrong with this recipe!

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SouthernBellePepper

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Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Reviewed: May 3, 2012

Awesome! I used a can of Rotel instead of salsa and I left the black beans whole (if you simmer for a bit they will break down a little but it won't be a paste, just like a hearty salsa) Then I added some griled corn right off the cob. The sweetness of the corn offsets the spice and completes the flavor. I also added a bit of lime juice. Great on tacos or as a hot dip for chips. Perfect for a cinco de mayo potluck! It's a keeper!

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Maemama

Reviewed: Apr. 27, 2012

Everyone loves this vegetarians and non - vegetarians even for a side dish.

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Foodie

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Apr. 8, 2012

This recipe calls for too much cumin. I even decreased the amount that was called for! I would reduce the amount further next time. Nice and cheap though!

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

Reviewed: Mar. 27, 2012

Omitted the cumin due to a family allergy. I also didn't have cornmeal so I just left it out. I used Rotel instead of salsa. Served on tostada shells with lettuce, tomato, etc. Very good! Plenty of leftovers for lunches the next day.

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SG-cooks

Cooking Level: Expert

Home Town: Paris, Texas, USA

Living In: Katy, Texas, USA

Reviewed: Mar. 23, 2012

Super tasty alternative to traditional meat fillings.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Mar. 6, 2012

This is very delicious and so simple. I changed nothing except for using a little less salsa. Oh and I skipped the cornmeal because I didn't have any. I made no additions though and I didn't feel like the recipe needed any. I did top my first taco with just sour cream but I left it off my second taco and preferred it that way. Thanks for the recipe, I'll definitely make again - and I'm not even vegan or vegetarian!

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Alex

Cooking Level: Intermediate

Home Town: Kanata, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Mar. 3, 2012

So yummy! I didn't have any cayenne pepper or yellow cornmeal, but it was still delicious. I added some jalapenos because I love it spicy. Next time I'm going to add more salsa because it was a little dry.

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cutelittlelizard

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Living In: San Francisco, California, USA

Reviewed: Mar. 3, 2012

I made this last night for dinner and it was really yummy. I'm glad I saved the drained bean juice because I had to add that back in along with some water and covered the pot and let it simmer for 10 minutes or so for the flavors the meld. I fried my taco shells until crispy and had cheese, lettuce, tomatoes, olives and salsa as add-ons. This recipe is a keeper. Thanks for posting.

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