Barley, Black Bean, and Corn Burritos

Barley, Black Bean, and Corn Burritos Recipe
Oxmoor House
Loaded with grains and vegetables, these burritos make a complete one-dish meal.

Yield:

8 servings (serving size: 1 burrito)

Recipe from

Oxmoor House

Nutritional Information

Calories 351
Caloriesfromfat 0.0 %
Fat 7.1 g
Satfat 2.8 g
Monofat 2.3 g
Polyfat 0.8 g
Protein 13.5 g
Carbohydrate 60.1 g
Fiber 7.4 g
Cholesterol 8 mg
Iron 2.3 mg
Sodium 740 mg
Calcium 211 mg

Ingredients

2 cups fat-free, lower-sodium organic 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 lower-sodium black beans, rinsed and drained
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 garlic clove, minced
1/4 cup chopped fresh cilantro
8 (8-inch) flour tortillas
3 ounces shredded reduced-fat sharp cheddar cheese (about 3/4 cup)
8 cups thinly sliced curly leaf lettuce
1/2 cup bottled salsa
1/2 cup light sour cream
Chopped fresh cilantro (optional)

Preparation

1. 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.

2. 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.

Note:

Cooking Light Slow Cooker Tonight,

Oxmoor House

September 2012
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