"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.
" — Red
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1 1/2 cups
cooked yellow rice
8 (8 inch)
prepared yellow mustard
diced red bell pepper
diced green bell pepper
1 (15 ounce) can
garbanzo beans, drained
1 (15 ounce) can
black beans, rinsed and drained
shredded cooked chicken
shredded mozzarella cheese
shredded Cheddar cheese
1 1/2 teaspoons
EXCELLENT DISH AND SOO EASY. I did make 4 minor changes: (1) used whole wheat tortillas (2) baked as burritos, not as a casserole, (3) instead of mixing the sour cream/honey/mustard mix in dish I drizzled it in the middle of the burrito b4 I rolled it and then also on top of the burrito, and (4) added a little salsa to the top of the burritos. I only used about 1/4 - 1/3 of the honey/mustard/sour cream mixture .... i think the dish would have been WAY too sweet using the entire mixture. The recipe really is awesome, easy and healthy!!
I was excited to try this recipe out, as I've been wanting different chicken recipes. I was hesitant about the honey and mustard, but figured it must be an amazing flavors since most have liked it. I was wrong. It was ok. If you don't really like a sweetness to your dinner, then definitely skip this one. I agree with another reviewer about the nice mix of chicken/rice/beans/veggies, but just didn't like the honey mustard sauce. Perhaps I'll keep the filling, but change the sauce to something different.
Absolutely delicious dish!! There was a delicious dichotomy of sweet and savory flavors, everything melting together so perfectly! My family is hard to please but everyone, young and old, LOVED this dish. Fabulous!!
I made this recipe ( doubled) for my son's football broadcast team at his high school for our grand opening.It was a huge hit with teenagers and parents alike. I was asked for the recipe as well! Great choice for that type of crowd and easy to prepare! I am a no frills type of cook so this was perfect for me. Make it and they will come!
I absolutely loved the flavors in this one. I think that the yellow rice is going to be essential, and I'm really glad that I found it- it wouldn't be the same with white or brown rice since it has the seasonings already there. I followed the recipe exactly since it was my first time making it, and my husband and I really enjoyed it. I did use large burrito-size tortillas, and I could have gotten away with just two on bottom and two on top. Although very good as is, I think that next time I will do these in actual burrito form rather than a casserole and maybe up the rice by another 1/2 cup. Thanks for a unique, lighter twist on burritos!
My husband and I really enjoyed my version of this recipe. I am gluten intolerant so I used Ezequiel brand tortillas. I substituted brown rice for the yellow, Agave syrup for honey. I didn't have green peppers or garbanzo beans so I just doubled the red peppers and black beans. What a treat this was! I might try a little hot sauce in the honey mixture next time to give it some zip.
I had high hopes becuase of all the rave reviews but I did not like the flavor of this at all. The mustard taste was way too strong. Good combination of beans and veggies though.
One word.....YUMMY!!! I followed the recipe exactly, other than I used whole wheat tortillas!!! This is my second time making this dish, my family craves it!!! Thanks for a fabulous twist on burritos!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Bean and Honey Burrito Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 446
** Calories from Fat: 112
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