Monday, September 2, 2013

Barley, Black Bean and Corn Burritos

I could eat this sort of thing on a weekly basis.  Easy to put together, hearty, hints of Mexican flavors . . .  My family isn't as enthusiastic as I am about barley (I love the stuff!), but they liked these burritos enough that I'll be making them again soon.

  • 2 cups vegetable broth or chicken broth
  • 1 cup uncooked pearl barley
  • 3/4 cup frozen whole-kernel corn
  • 1/4 cup chopped green onions
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground red pepper
  • (15-ounce) can black beans, rinsed and drained
  • (10-ounce) can diced tomatoes and green chiles, undrained (Rotel)
  • garlic clove, minced
  • 1/4 cup chopped fresh cilantro
  • (8-inch) flour tortillas

  • For Topping:
  • grated cheddar cheese
  • chopped lettuce
  • salsa
  • sour cream
  • avacado
  • fresh cilantro

  • Place first 11 ingredients in a 3- to 4-quart slow cooker; stir well. Cover and cook on LOW for 4 hours or until barley is tender and liquid is absorbed. Stir in 1/4 cup cilantro.
  • Heat tortillas according to package directions. Spoon 2/3 cup barley mixture down center of each tortilla. Sprinkle each with desired toppings, roll up, and enjoy!

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