Used Medium heat salsa and green chilies. Assembled it (all except cilantro) a couple of days before eating it, and then added cilantro and warmed it up on the stove before serving. The spicy level mellowed between assembling and heating/eating.
Used a 14oz bag of frozen yellow and white corn, petite diced tomatoes, brown rice.
Topped with vegan sour cream, more cilantro, and avocado. Ate with tortilla chips. Absolutely delicious
Made the sauce almost a week ago, it kept just fine in the fridge. Used frozen green beans instead of broccoli Served with coconut ginger jasmine rice (didn't like this rice with it) ⭐⭐⭐⭐⭐
For the cake - replaced about half the vanilla extract with lemon extract (would have done it all but I ran out); replaced about 100mL (a little less than half) the water with lemon juice. Was delicious with the lemon glaze on top! Did not make the berry compote this time.
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