Bean and Honey Burrito Casserole recipe
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Ingredients
- 1 ½ cups cooked yellow rice 1 serving cooking spray 8 (8 inch) flour tortillas ¼ cup prepared yellow mustard ¼ cup sour cream ⅓ cup honey ½ cup diced red bell pepper ½ cup diced green bell pepper 1 (15 ounce) can garbanzo beans, drained 1 (15 ounce) can black beans, rinsed and drained 1 cup corn kernels 2 cups shredded cooked chicken ½ cup shredded mozzarella cheese ½ cup shredded Cheddar cheese 1 ½ teaspoons ground cumin 1 tablespoon honey
Nutrition Info
- 445.6 caloriescarbohydrate: 63.2 gcholesterol: 44.1 mgfat: 12.5 gfiber: 4.9 gprotein: 21.4 gsaturatedFat: 4.8 gservingSize: -sodium: 601.8 mgsugar: 15.2 gtransFat: : -unsaturatedFat: : -
Directions Bean and Honey Burrito Casserole
Directions
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Prepare yellow rice as directed on package, reserve 1 1/2 cups. Refrigerate any remaining rice for another use.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray.
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.
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.
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.