Barley, Black Bean, and Corn Burritos

Loaded with grains and vegetables, these burritos make a complete one-dish meal.

Yield: 8 servings (serving size: 1 burrito)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 351
  • Calories from fat: 0.0%
  • Fat: 7.1g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 13.5g
  • Carbohydrate: 60.1g
  • Fiber: 7.4g
  • Cholesterol: 8mg
  • Iron: 2.3mg
  • Sodium: 740mg
  • Calcium: 211mg

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. 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. 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.
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