February 01, 2012
Bean & Honey Burrito
Casserole
1-1/2 c Cooked Yellow Rice 1 serving Cooking Spray 8 (8-inch) Flour Tortillas 1/4 c Prepared Yellow Mustard 1/4 c Sour Cream 1/3 c Honey 1/2 c Diced Red Bell Pepper 1/2 c Diced Green Bell Pepper 1 (15 oz) can Garbanzo Beans, drained 1 (15 oz) can Black Beans, rinsed, drained 1 c Corn Kernels 2 c Shredded, Cooked Chicken 1/2 c Shredded Mozzarella Cheese 1/2 c Shredded Cheddar Cheese 1-1/2 tsp Ground Cumin 1 tbsp Honey |
Prepare yellow rice as directed on package. Reserve 1-1/2 cups. Refrigerate any remaining for another use. Preheat oven to 375 degrees. Spray a 9x13 baking dish with cooking spray. Line bottom of baking dish with 4 tortillas. To make honey sauce, whisk together the mustard, sour cream, and 1/3 cup honey in a small bowl. Combine red and green peppers, garbanzo and black beans, and corn in a large bowl. Scoop out 1/2 cup of bean mix and reserve for topping. Stir the chicken, 1/4 cup mozzarella cheese, 1/4 cup cheddar cheese, cumin, yellow rice, and honey sauce into bean mix. Mix well. Pour mix into baking dish. Top with 4 tortillas. Sprinkle with remaining cheese and reserved bean mix. Bake in preheated oven until hot and bubbly, about 30-45 min. Cover with aluminum foil if top browns excessively. Remove from oven, drizzle with remaining honey. |