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
- 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
What Makes This Dish So Tasty
Helpful Chef Tips
- Adjust the amount of honey to balance sweetness with the savory ingredients.
- Cover the casserole with foil while baking to keep it moist, then uncover at the end for a crispy top.
Step 1
Cook the yellow rice according to the package instructions, then set aside about 1 1/2 cups for the casserole. If you have extra rice, pop it in the fridge for another meal. Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.
Step 2
Lay four tortillas flat along the bottom of the dish. In a small bowl, whisk together the mustard, sour cream, and 1/3 cup of honey to make a sweet and tangy sauce. In a larger bowl, mix the red and green peppers, garbanzo beans, black beans, and corn. Take about half a cup of this mixture out and save it for later.
Step 3
Add the cooked chicken, both cheeses, cumin, rice, and the honey sauce to the remaining bean mixture. Give everything a good stir until it’s well combined, then spread it evenly over the tortillas in the dish. Place four more tortillas on top, then sprinkle with the rest of the cheese and the reserved bean mixture.
Step 4
Bake everything for 30 to 45 minutes, until it’s hot and bubbly. If the top starts to brown too much, cover it loosely with foil. When it’s done, take it out and drizzle the last 2 tablespoons of honey over the top for a nice touch of sweetness.
