THE RECIPE JOURNAL · Main Course
Bean and Honey Enchilada Casserole
This cozy casserole combines hearty beans with a touch of sweet honey for a comforting and flavorful meal. It’s perfect for a busy weeknight when you want something easy, satisfying, and a little bit different.
FROM THE KITCHEN • Bean and Honey Enchilada Casserole
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by cooking the yellow rice according to the package instructions, then set aside 1 1/2 cups for the casserole (you can refrigerate any extra for another meal). Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.
02
Step 2
Lay 4 tortillas flat on the bottom of the dish. In a small bowl, whisk together the mustard, sour cream, and 1/3 cup honey to make a sweet, tangy sauce. In a large bowl, combine the red and green peppers, garbanzo beans, black beans, and corn. Take out about 1/2 cup of this mixture to use as a topping later.
03
Step 3
Add the shredded chicken, half of the mozzarella and Cheddar cheese (about 1/4 cup each), cumin, the cooked yellow rice, and the honey sauce to the big bowl with the beans and veggies. Mix everything together thoroughly, then spread the mixture evenly over the tortillas in the baking dish.
04
Step 4
Place 4 more tortillas on top of the filling, then sprinkle with the remaining mozzarella and Cheddar cheeses. Scatter the reserved 1/2 cup of the bean mixture over the cheese for a nice extra layer.
05
Step 5
Bake uncovered for about 30 to 45 minutes, until everything is hot and bubbly. If the top starts to brown too much, cover loosely with foil. When it’s done, take it out and drizzle the last 2 tablespoons of honey over the top before serving.
Why you’ll love it
This dish combines the hearty flavors of beans with a touch of sweetness from honey, creating a unique and comforting meal. It’s easy to prepare and perfect for feeding a crowd or meal prepping for the week.
How to serve
Serve with a fresh side salad or some guacamole for a refreshing contrast. A dollop of sour cream or a sprinkle of chopped cilantro can also add a nice touch to each serving.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in the oven or microwave until heated through. This dish also freezes well for up to 2 months.
