Bean and Honey Burrito Casserole

Bean and Honey Burrito Casserole
  • 1 1/2 cups cooked yellow rice
  • 1 serving cooking spray
  • 8 (8 inch) flour tortillas
  • 1/4 cup prepared yellow mustard
  • 1/4 cup sour cream
  • 1/3 cup honey
  • 1/2 cup diced red bell pepper
  • 1/2 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
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded Cheddar cheese
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon honey


  1. Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.
  2. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  3. 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.
  4. 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.
  5. 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.

03/29/2017
Bean and Honey Burrito Casserole, recipe PT15M PT1H 5 455 calories

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