Four Grain-and-Vegetable Burritos

Ingredients

• 1 cup dried black beans
• 2 tablespoons olive oil
• 3 cups chopped carrot
• 1 1/2 cups chopped leek
• 1 1/2 cups chopped onion
• 1 cup chopped red bell pepper
• 1 cup finely chopped mushrooms
• 1 cup chopped celery
• 3 cups canned vegetable broth, divided
• 1 tablespoon hot chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 4 garlic cloves, minced
• 1 cup uncooked medium-grain rice
• 1 cup uncooked lentils
• 1/2 cup uncooked pearl barley
• 1/2 cup raisins
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chopped tomato
• 10 (10-inch) flour tortillas
• 2/3 cup (about 2 1/2 ounces) shredded smoked Gouda
• Shredded leaf lettuce
• 2/3 cup fat-free sour cream
• 1 1/4 cups commercial peach salsa

Preparation

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain.
2. Heat oil in Dutch oven over medium heat. Add carrot and next 5 ingredients (carrot through celery); sauté 5 minutes. Add beans, 1 1/2 cups broth, chili powder, and next 4 ingredients (chili powder through garlic). Cover; cook 5 minutes. Add remaining 1 1/2 cups broth, rice, lentils, barley, raisins, salt, and pepper; bring to a boil. Reduce heat; simmer 25 minutes. Stir in tomato; set aside.
3. Warm tortillas according to package directions. Spoon 1 cup bean mixture down the center of each tortilla. Top each with 1 tablespoon cheese and shredded lettuce; roll up. Cut each burrito in half diagonally; place 2 burrito halves on a plate; serve with 1 tablespoon sour cream and 2 tablespoons salsa.
4. Note: You can substitute two (15-ounce) cans black beans, drained, for 1 cup dried beans and omit step 1, if desired.