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
  1. 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.
Recipe by Living Full on Life at https://www.livingfullonlife.com/?p=1514