Bean and Honey Burrito Casserole

1 ½ cups cooked yellow rice

1 serving cooking spray

8 (8 inch) flour tortillas

¼ cup prepared yellow mustard

¼ cup sour cream

⅓ cup honey

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

Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray.

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.

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.

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.