Rating: 4 stars
74 Ratings
  • 5 star values: 37
  • 4 star values: 14
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 5

I have been trying for years to duplicate my favorite burrito from my favorite south Florida Mexican restaurant. I started making it in casserole form and was pretty happy with this one, a combination of beans with a sweet and creamy sauce. I have many variations of this, but this is the basic idea behind it. Serve with a side of chopped lettuce and tomatoes.

Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.

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  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray.

  • Line bottom of baking dish with 4 tortillas. To make the honey sauce, whisk together the mustard, sour cream, and 1/3 cup honey in a small bowl. Combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl. Scoop out 1/2 cup of the bean mixture and reserve for topping.

  • Stir the chicken, 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. Mix well. Pour mixture into the baking dish. Top with 4 tortillas; sprinkle with the remaining 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, and the reserved 1/2 cup bean mixture.

  • Bake in preheated oven until hot and bubbly, 30 to 45 minutes. Cover with aluminum foil if top browns excessively. Remove from oven, drizzle with the remaining 2 tablespoons of honey.

Nutrition Facts

446 calories; protein 21.4g; carbohydrates 63.2g; fat 12.5g; cholesterol 44.1mg; sodium 601.8mg. Full Nutrition
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