Bean and Honey Burrito Casserole

This is an experimental dish. Serve with a side of chopped lettuce and tomatoes.

Ingredients:
 1 1/2 cups cooked yellow rice
 1 serving cooking spray
 8 (8 inch) flour tortillas
 1/4 cup prepared yellow mustard
 1/4 cup sour cream
 1/3 cup honey
 1/2 cup diced red bell pepper
 1/2 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
 1/2 cup shredded mozzarella cheese
 1/2 cup shredded Cheddar cheese
 1 1/2 teaspoons ground cumin
 1 tablespoon honey

Directions:
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.