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
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chiles, undrained (Rotel)
- 1 garlic clove, minced
- 1/4 cup chopped fresh cilantro
- 8 (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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