Barley, Black Bean, and Corn Burritos

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!

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.

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!

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.

My family really enjoyed this. Quick and simple.