Barley Black Bean And Corn Burritos Food

BARLEY, BLACK BEAN AND CORN BURRITOS

Barley, Black Bean and Corn Burritos image

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.) ***Note: the nutritional information shown with the recipe includes all the ingredients, but one serving of the barley filling alone is 145 calories. You can save lots of calories by going with light sour cream and cheese, and by choosing a lighter tortilla.

Provided by worldmom

Categories One Dish Meal

Time 3h10m

Yield 9 serving(s)

Number Of Ingredients 18

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
2 tablespoons lime juice
2 teaspoons ground cumin
2 teaspoons chili powder
1 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

Steps:

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

BLACK BEANS AND BARLEY

Black Beans and Barley image

Make and share this Black Beans and Barley recipe from Food.com.

Provided by lucy k.

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons canola oil
1 medium red onion, chopped
1/2 red bell pepper, chopped
3 garlic cloves, minced
3/4 teaspoon ground cumin
1 1/2 cups reduced-sodium chicken broth or 1 1/2 cups vegetable broth
1/2 cup water
3/4 cup pearl barley
1/2 teaspoon dried oregano or 1/2 tablespoon fresh oregano
1/2 teaspoon hot sauce
1 (19 ounce) can black beans, rinsed
1/2 cup salsa
2 teaspoons lime juice
salt and pepper
2 tablespoons chopped fresh cilantro

Steps:

Heat oil in a large, nonstick pan over medium heat.
Add onion and red pepper.
Cook for 3 minutes.
Add garlic.
Cook for 2 minutes more.
Add cumin.
Remove from heat, and set aside mixture in a bowl.
In the same pan, add broth, water, barley oregano and hot sauce.
Bring to a boil.
Reduce heat, cover and simmer until barley is tender, adding extra water as necessary, about 30 minutes.
Stir in beans, salsa, lime juice and onion mixture, and heat through.
Season with salt and pepper to taste.
Sprinkle with cilantro just before serving.

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