Bean and Honey Burrito Casserole

Bean and Honey Burrito Casserole

Red 1

"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. "


1 h 20 m servings 446 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 63.2g
  • 20%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 602 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.
  2. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  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.
  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.
  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.


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
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  1. 69 Ratings


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...

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 ...

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 ...

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...

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 ...

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 h...

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 bur...

I had some turkey left from making AR's Make Ahead Turkey Gravy, so I substituted it for the chicken. Also had some 6" flour tortillas that needed to be used, so that size worked well for me in...