Place first 11 ingredients in a 3- to 4-quart electric 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 1 1/2 tablespoons cheese; roll up. Place 1 cup lettuce on each of 8 plates; top each with 1 burrito. Spoon 1 tablespoon salsa and 1 tablespoon sour cream over each serving. Sprinkle with additional cilantro, if desired.
Excellent and easy dish! I subbed the ground red pepper out since I didn't have it and replaced with a 1/4tsp of cayenne and a dash more of chili powder. I added spinach in the burritos, too, and topped with only salsa and avocado. Will definitely add to weeknight rotations!
This recipe was so easy and delicious. I used fresh corn since it is in season and wrapped my burrito up with spinach, salsa, cheese and a little plain yogurt in place of the sour cream. My husband combined leftovers with some scrambled egg for a breakfast burrito and I ate the leftovers as a salad with some spinach. Both were fabulous. We will definitely be making this again.
I absolutely loved these burritos. I only had a 1/2 cup barley so I reduced the chicken stock to 1 cup and it worked fine! It was great with the sour cream and salsa, although I think it is only enough to feel 4 or 6 people. But very filling for vegetarian!