Ingredients for Barley Black Bean And Corn Burritos
- 1 (15 ounce) can black beans
- Diced Tomatoes With Green Chilies
- 1 cup pearl barley
- Chicken Broth
- Frozen Corn
- Green Onion
- Lime Juice
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- flour tortillas
- Sharp Cheddar Cheese
- shredded lettuce
- salsa
- sour cream
- 1 cup vegetable broth
- 1 (15 ounce) can corn
- 1/2 cup chopped onion
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
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How to Make Barley Black Bean And Corn Burritos
- In a slow cooker, combine 1 cup pearl barley, 1 (15-ounce) can black beans (rinsed and drained), 1 (15-ounce) can corn (drained), 1 cup vegetable broth, 1/2 cup chopped onion, 2 cloves minced garlic, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt. Stir well to combine.
- Cover and cook on low for 3-4 hours, or until the barley is tender and the liquid is absorbed.
- Stir in 1/4 cup chopped cilantro (optional).
- While the barley mixture cooks, warm tortillas according to package directions.
- Set out the cooked barley mixture, warmed tortillas, shredded lettuce, shredded cheese, sour cream, and salsa in separate bowls. Let everyone build their own burrito bowls!
- (Optional: For individual burritos, spoon 1/3 cup of the barley mixture onto the center of each tortilla. Sprinkle with 1 tablespoon of cheese and roll up.)
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
19g
Fat
38g
Carbs
22g
