Barley, Black Bean, and Corn Burritos
Oxmoor House
Loaded with grains and vegetables, these burritos make a complete one-dish meal.
How to Make It
Step 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.
Step 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.
Cooking Light Slow Cooker Tonight
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bayareacook's Review
This recipe is a family favorite. If you want to lower the carbs, you can eat this filling on top of some mixed greens, with some salsa, guac, and cheese on top.
Hori01's Review
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gmmccoy81's Review
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.
Sunkitten's Review
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osequin's Review
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!
JennATL's Review
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Roslynn's Review
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heddyq's Review
My family really enjoyed this. Quick and simple.
MLinebaugh's Review