I love any excuse to use grains. This is a delicious but not a fast meal. Also it makes A LOT so I only make it for a large group, and even then I have some left over.
Barley, Black Bean and Corn Burritos
Prep time
Cook time
Total time
Serves: 9
Ingredients
- 1 15 oz can black beans, rinsed and drained
- 1 10 oz can Rotel
- 1 c uncooked pearl barley
- 2 c organic vegetable broth (Swanson)
- ¾ c frozen whole-kernel corn
- ¼ c green onions, chopped
- 1 T fresh lime juice
- 1 t ground cumin
- 1 t chili powder
- ½ ground red pepper
- 1 garlic clove, minced
- ¼ c chopped fresh cilantro
- 18 flour tortillas
- 1 heaping c shredded cheddar cheese
- 9 c thinly sliced curly leaf lettuce
- 2 ¼ c salsa
- 1 heaping c fat-free sour cream
Instructions
- Pace first 11 ingredients in a slow cooker, stir well. Cover an cook on LOW 4-5 hours or until barley is tender. Stir in cilantro. Heat torillas according to package directions. Spoon ⅓ c barley mixture down center of each tortilla, sprinkle each with 1 T cheese. Roll up. Place 1 c lettuce on each of 9 plates. Top each plate with 2 burritios. Spoon ¼ c salsa and 2 T sour cream over each serving.
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