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
- ½ cups cooked yellow rice: 1 piece
- serving cooking spray: 1 piece
- flour tortillas: 8 piece (8 inch)
- prepared yellow mustard: 0.25 cup
- sour cream: 0.25 cup
- honey: 0.33333 cup
- red bell pepper: 0.5 cup (diced)
- green bell pepper: 0.5 cup (diced)
- garbanzo beans: 1 can (15 ounce can, drained)
- black beans: 1 can (15 ounce can, drained)
- corn kernels: 1 cup
- cooked chicken: 2 cups (shredded)
- mozzarella cheese: 0.5 cup (shredded)
- cheddar cheese: 0.5 cup (shredded)
- ½ teaspoons ground cumin: 1 piece
- honey: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
