Barley, Black Bean and Corn Burritos

Name: Barley, Black Bean and Corn Burritos Recipe
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Yield: 16
Ingredients: 1 (19 oz) can black beans rinsed and drained; 2 cups (15.7 oz) can diced tomatoes undrained; 1 cup uncooked fine barley; 2 cups chicken or vegetable broth; 1 cup frozen whole-kernel corn; 1/2 cup chopped green onions; 1 T. fresh lime juice; 1 tsp. cumin; 1 tsp. chili powder; 1/2 tsp. cayenne pepper; 1 garlic clove minced

(1)

Minutes to Prepare: 10
Minutes to Cook: 300

Number of Servings: 16

Ingredients

1 (19 oz) can black beans, rinsed and drained2 cups (15.7 oz) can diced tomatoes, undrained1 cup uncooked fine barley2 cups chicken or vegetable broth1 cup frozen whole-kernel corn1/2 cup chopped green onions1 T. fresh lime juice1 tsp. cumin1 tsp. chili powder1/2 tsp. cayenne pepper1 garlic clove, minced

Directions

Place ingredients in slow cooker; stir well. Cover and cook on low-heat setting 4 to 5 hours or until barley is tender and liquid is absorbed.

Serve on heated tortillas with 1/3 cup barley mixture down center of each tortilla; sprinkle each with cheese. Roll up. Spoon salsa and/or sour cream over each serving***.

***Tortilla, cheese, salsa and sour cream not included in calculations.
Makes 16 burritos

Number of Servings: 16

Recipe submitted by SparkPeople user JOANNE222.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving