Bean and Honey Burrito Casserole

Recipe View 25 mins Prepare yellow rice according to package directions; reserve 1 1/2 cups. Refrigerate any remaining rice for another use. (Prep time: 5 minutes, Cook time: 20 minutes)

Recipe View 2 mins Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray. (Prep time: 2 minutes)

Recipe View 15 mins Line the bottom of the baking dish with 4 tortillas, slightly overlapping if necessary. In a small bowl, whisk together the yellow mustard, sour cream, and 1/3 cup honey until smooth to create the honey sauce. In a large bowl, combine the diced red pepper, green pepper, garbanzo beans, black beans, and corn. Scoop out 1/2 cup of the bean mixture and set aside for topping. (Prep time: 15 minutes)

Recipe View 10 mins To the large bowl with the remaining bean mixture, add the shredded cooked chicken, 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, ground cumin, reserved yellow rice, and the honey sauce. Mix well to ensure all ingredients are evenly distributed. Pour the mixture into the tortilla-lined baking dish. Top with the remaining 4 tortillas. Sprinkle evenly with the reserved 1/2 cup bean mixture, the remaining 1/4 cup mozzarella cheese, and 1/4 cup Cheddar cheese. (Prep time: 10 minutes)

Recipe View 45 mins Bake in the preheated oven until the casserole is hot and bubbly, approximately 30 to 45 minutes. If the top begins to brown too quickly, cover loosely with aluminum foil. Remove from oven and drizzle evenly with the remaining 1 tablespoon of honey. Let cool for a few minutes before serving. (Cook time: 30-45 minutes)