Barley, Black Bean and Corn Burritos

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. 1

   Place first 11 ingredients in slow cooker, stir well.

2. 2

   Cover and cook on low for 4-5 hours or until barley is tender and liquid is absorbed.

3. 3

   Stir in cilantro.

4. 4

   Heat tortillas according to package directions.

5. 5

   Spoon 1/3 cup barley mixture down center of each tortilla, sprinkle with 1 tbsp of cheese.

6. 6

   Roll up.

7. 7

   Place one cup of lettuce on each of 9 plates; top each with 2 burritos.

8. 8

   Spoon 1/4 cup salsa and 2 tbsp sour cream over each serving.