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.
Ingredients
- 1 ½ cups cooked yellow rice
- 1 serving cooking spray
- 8 (8 inch) flour tortillas
- ¼ cup prepared yellow mustard
- ¼ cup sour cream
- 1/3 cup honey
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- 1 (15 ounce) can garbanzo beans, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup corn kernels
- 2 cups shredded cooked chicken
- ½ cup shredded mozzarella cheese
- ½ cup shredded Cheddar cheese
- 1 ½ teaspoons ground cumin
- 1 tablespoon honey
Directions
Step 1
Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.
Step 2
Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13 inch baking dish with cooking spray.
Step 3
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.
Step 4
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.
Step 5
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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 446 | |
% Daily Value * | |
Total Fat13g | 16% |
Saturated Fat5g | 24% |
Cholesterol44mg | 15% |
Sodium602mg | 26% |
Total Carbohydrate63g | 23% |
Dietary Fiber5g | 18% |
Total Sugars15g | |
Protein21g | |
Vitamin C29mg | 147% |
Calcium176mg | 14% |
Iron4mg | 20% |
Potassium417mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this