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Bean and Honey Burrito Casserole

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Bean and Honey Burrito Casserole

Directions

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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
  • Methods :

  • 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 9×13 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.
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