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Nutrition Facts
Serving Size 1 (363g) Recipe makes 9 servings
Calories 480
Calories from Fat 154		(32%)
Amount Per Serving		%DV
	Total Fat 17.1g	26%
	Saturated Fat 8.4g	42%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 28mg		9%
Sodium 1195mg		49%
Potassium 758mg		21%
Total Carbohydrate 65.4g		21%
	Dietary Fiber 10.4g	41%
	Sugars 4.0g
Protein 18.7g		37%
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Barley, Black Bean and Corn Burritos

Recipe #375938 | 4¼ hours | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: worldmom
Jun 6, 2009

This recipe came from Slow Cooking Magazine, and it is one of our family's favorites. I don't go to the bother of rolling each burrito as instructed in the recipe, but rather just stick the crock of barley mixture on the table along with tortillas, shredded lettuce and cheese, sour cream and salsa so everyone can make his/her own. It's super yummy, super easy and super filling. (I also omit the cilantro as we're a family of cilantro haters.)

SERVES 9 (change servings and units)

Ingredients

15 ounces black beans, rinsed and drained
10 ounces diced tomatoes with green chilies, undrained
1 cup barley, uncooked (not the quick type)
2 cups chicken broth
3/4 cup frozen corn
1/4 cup green onion, chopped
1 tablespoon lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 garlic clove, minced
1/4 cup fresh cilantro, chopped
18 small flour tortillas
1 cup sharp cheddar cheese, shredded
2 tablespoons sharp cheddar cheese, shredded
9 cups lettuce, thinly sliced
2 1/4 cups salsa
1 cup sour cream
2 tablespoons sour cream

Directions

1
Place first 11 ingredients in slow cooker, stir well.
2
Cover and cook on low for 4-5 hours or until barley is tender and liquid is absorbed.
3
Stir in cilantro.
4
Heat tortillas according to package directions.
5
Spoon 1/3 cup barley mixture down center of each tortilla, sprinkle with 1 tbsp of cheese.
6
Roll up.
7
Place one cup of lettuce on each of 9 plates; top each with 2 burritos.
8
Spoon 1/4 cup salsa and 2 tbsp sour cream over each serving.

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Browse similar recipes by category

Course > Main Dish > One-Dish Meal
Main Ingredient > Vegetables > Corn
Main Ingredient > Pasta, Rice & Grains > Grains
Main Ingredient > Beans > Black Beans
Cuisine > South American
Preparation > Equipment > Crock-Pot

Featured Reviews for This Recipe

From: ATouchofZing

On Nov 14, 2009

Absolutely loved this. I used vegetable broth to make this a vegetarian meal. It was so easy and had so much flavor. I'm not sure what type of barley I used (maybe pearled?), but mine was done in only 3 hours. For the last hour, I cooked on low with the lid halfway off to evaporate the excess liquid. Served on corn tortillas, which was great, but I can't wait to have it on a salad for tomorrow's lunch.

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From: Cake Baker

On Aug 24, 2009

Loved, loved, loved this. The filling was super yummy and very filling. All of us enjoyed it, even my kids who tend to be picky. It was so easy to make — only about five minutes of prep time.

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From: Chef #1325577

On Jul 15, 2009

A family favorite! Make sure to watch at the end, because it is easy for it to burn in the crock pot if you're not careful. We like the leftovers with scrambled eggs for breakfast burritos.

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From: Cilantro in Canada

On Jun 8, 2009

This is excellent. I did not have lime juice or cilantro so I left them out. It is easy to make and disappeared fast at my house. Thanks for the recipe.

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