Bean And Honey Burrito Casserole
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 cups
Yellow Rice (cooked)1 cup
Sour Cream1 tbsp
Honey1 cup
Red Bell Pepper (diced)1 cup
Corn Kernel2 cups
Cooked Chicken (shredded)1 cup
Shredded Cheddar Cheese1.5 tsps
Ground CuminDirections:
1
Prepare yellow rice as directed on package; reserve 1 1/2 cups
2
Refrigerate any remaining rice for another use
3
Preheat oven to 375 degrees F (190 degrees C)
4
Spray a 9x13 inch baking dish with cooking spray
5
Line bottom of baking dish with 4 tortillas
6
To make the honey sauce, whisk together the mustard, sour cream, and 1/3 cup honey in a small bowl
7
Combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl
8
Scoop out 1/2 cup of the bean mixture and reserve for topping
9
Stir the chicken, 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture
10
Mix well
11
Pour mixture into the baking dish
12
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
13
Bake in preheated oven until hot and bubbly, 30 to 45 minutes
14
Cover with aluminum foil if top browns excessively
15
Remove from oven, drizzle with the remaining 2 tablespoons of honey