Barley Black Bean And Corn Burritos Recipe

Ingredients for Barley Black Bean And Corn Burritos

• 1 (15-ounce) can black beans (rinsed and drained)
• Diced Tomatoes With Green Chilies
• Barley
• Chicken Broth
• Frozen Corn
• Green Onion
• Lime Juice
• Ground Cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• Garlic Clove
• Fresh Cilantro
• Flour Tortillas
• Sharp Cheddar Cheese
• Shredded lettuce (amount to taste)
• Salsa (amount to taste)
• Sour cream (amount to taste)

How to Make Barley Black Bean And Corn Burritos

1. 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.
2. Cover and cook on low for 3-4 hours, or until the barley is tender and the liquid is absorbed.
3. Stir in 1/4 cup chopped cilantro (optional).
4. While the barley mixture cooks, warm tortillas according to package directions.
5. 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!
6. (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.)