Love this recipe. I made just a few changes and it turned out just as good as any restaurant dish!
First, instead of the cumin, coriander and cilantro, I substituted oregano, basil and parsley. Then I put canned tomatoes instead of the black beans and some tomato paste rather than using enchilada sauce. I did not have green chile peppers so I used 1 tablespoon of fresh diced garlic.
My family isn't a huge fan of corn tortillas so we used some semolina-based pasta I had in the pantry and I topped with parmesan cheese, rather than the Mexican blend (more authentic, IMO).
The only thing I omitted was the sour cream.
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Love this recipe. I made just a few changes and it turned out just as good as any restaurant...