February 01, 2012

Bean & Honey Burrito


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.