Barley, Black Bean, and Corn Burritos

Name: Barley, Black Bean, and Corn Burritos
Yield: 8 servings (serving size: 1 burrito)
Ingredients: 2 cups fat-free, lower-sodium organic vegetable broth or chicken broth; 1 cup uncooked pearl barley; ¾ cup frozen whole-kernel corn; ¼ cup chopped green onions; 1 tablespoon fresh lime juice; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ 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; ¼ 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; ½ cup bottled salsa; ½ cup light sour cream; Chopped fresh cilantro (optional)

9 Ratings
5 Reviews

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

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary

Yield:

8 servings (serving size: 1 burrito)

Nutrition Info

Directions

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.

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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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

Per Serving:

351 calories; fat 7.1g; saturated fat 2.8g; mono fat 2.3g; poly fat 0.8g; protein 13.5g; carbohydrates 60.1g; fiber 7.4g; cholesterol 8mg; iron 2.3mg; sodium 740mg; calcium 211mg.

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MLinebaugh

06/11/2014

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!

Hori01

12/26/2013

gmmccoy81

08/16/2013

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

08/15/2013

osequin

08/08/2013

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!

bayareacook

07/23/2013

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.

JennATL

07/07/2013

Roslynn

02/05/2013

heddyq

01/29/2013

My family really enjoyed this. Quick and simple.

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Barley, Black Bean, and Corn Burritos

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Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (5)

All Reviews for Barley, Black Bean, and Corn Burritos

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Barley, Black Bean, and Corn Burritos

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (5)

All Reviews for Barley, Black Bean, and Corn Burritos