My friend Rachel posted this recipe on facebook a few weeks back. It had the words beans and burrito in it so how could I pass it by?
She made her casserole half vegetarian and half with chicken. I had every intention of making mine with only beans and no chicken but I had leftover chicken in the refrigerator that needed to be used so I tossed it in.
It was a gorgeous casserole and tasted fantastic! I loved the honey flavor. The only thing that I would do different would be to tear the tortilla pieces up rather than lay them flat. They got nice and toasty and were difficult to cut. That certainly didn't stop us from eating this in record time though!
Bean and Honey Burrito Casserole
1 1/2 cups cooked brown rice
12 corn tortillas
3 tbsp. mustard
1/3 cup sour cream
1/3 cup honey
1 red or green pepper, chopped
1 can garbanzo beans, drained and rinsed
1 can black beans, rinsed and drained
1 cup corn
10 oz. shredded cooked chicken (optional)
4 oz. colby jack cheese, shredded
1 1/2 tsp. cumin
1 tbsp. honey
Prepare brown rice as directed. Preheat oven to 375 degrees. Spray a 9 x 13 in. baking dish with cooking spray.
Line the bottom of the baking dish with 6 tortillas. (or tear them into little pieces). To make honey sauce, whisk together the mustard, sour cream and 1/3 cup honey into a bowl. Combine the peppers, garbanzo beans, black beans and corn in a large bowl. Scoop out 3/4 of the bean mixture and reserve for topping.
Stir the cooked chicken (if using), half the cheese, cumin, cooked rice and honey sauce into the bean mixture. Mix well. Pour mixture into the bakin dish on top of the tortillas. Top with the other tortillas, either whole or cut into chunks. Sprinkle with remaining cheese and the reserved bean mixture.
Bake in preheated oven until hot and bubbly, about 35 - 40 minutes. Maybe longer if you want your tortillas a bit crispier. Remove from oven, drizzle with the remaining tablespoon or two of honey.
Total calories = 3700 calories
8 huge servings = 463 per serving
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