Barley, Black Bean, and Corn Burritos

9 Reviews
ADD YOUR REVIEW
Oxmoor House
Yield
8 servings (serving size: 1 burrito)
September 2012
RECIPE BY Oxmoor House

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

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)

Nutritional Information

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

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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Ratings & Reviews

bayareacook's Review

osequin
July 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.

MLinebaugh's Review

heddyq
June 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!

JennATL's Review

MLinebaugh
July 07, 2013
N/A

heddyq's Review

smbassref
January 29, 2013
My family really enjoyed this. Quick and simple.

Roslynn's Review

Sunkitten
February 06, 2013
N/A

gmmccoy81's Review

Roslynn
August 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.

osequin's Review

bayareacook
August 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!

Hori01's Review

Hori01
December 26, 2013
N/A

Sunkitten's Review

gmmccoy81
August 15, 2013
N/A
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