Friday, March 30, 2012

Honey and Bean Chicken Burrito Casserole

I found this recipe  on allrecipes and it sounded very tasty. I modified it to suit my family's preferences(icky garbanzos LOL) and needs(we needed gluten free). Omit the chicken and sub veggie broth in the rice and it is a fantastic vegetarian dish!

1 TB olive oil
1 small onion, grated or minced
3/4 cup white jasmine or basmati rice
1 1/2 cups chicken broth
1/2 tsp turmeric powder
salt and pepper to taste

10 corn tortillas
1 or 2 small chicken breasts, poached and shredded

3 TB prepared yellow mustard
1/2 cup sour cream
1/4 cup honey

2 cups prepared pinto beans(about 1-15 oz can , drained and rinsed)
2 cups prepared black beans(" ")
1/2 cup roasted red peppers, chopped
1/2 cup green peppers, chopped
1 cup corn kernels
2 tsp cumin( more or less depending on your preference for it)
1/4-1/2 tsp cayenne

1 cup shredded mozzarella(I use a mozz/smoked provolone mix)
1 cup shredded cheddar

1 TB honey

Prepare Rice:
In a heavy pan heat olive oil over medium heat, add onion and cook until tender and fragrant, add rice and cook, stirring often, until the rice is very mildly browned. Add broth and turmeric, salt and pepper, stir well, bring to a boil then reduce heat to a moderate boil. Cover with a tight lid and cook until all the liquid is absorbed(time depends on the type of rice, see packaging for specific details)
Fluff with a fork and allow to cool.

Preheat oven to 375

In a small dish mix mustard, sour cream and honey.

In a bowl mix beans, red peppers, green peppers and corn. Take out 3/4 cup and reserve for the topping.

To the rest add in sauce, rice and shredded chicken and seasonings. Mix well.

In the bottom of a 8 x 11 baking dish spray a thin layer of cooking spray.

Tear tortillas into rough quarters and layer on the bottom(I use about 3.5-4 for a good base)

Spread over 1/2 the bean mixture and sprinkle on 1/3 of the cheeses.

Repeat layer of tortillas(I use a lighter layer, maybe 2-2.5 tortillas) the remaining bean mixture and 1/3 cheese.

Top with another good layer of tortillas. Then pour over the reserved 3/4 cup beans and sprinkle on the remaining cheeses.

Cover with foil(I spray it with cooking spray first, to prevent cheese sticking to it)

Bake 35-45 minutes until bubbly, remove foil drizzle with remaining TB of honey, bake 15 minutes more.

Allow to stand for 5-10 minute before digging in.

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