Barley, Black Bean, and Corn Burritos
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 2-5 hrs
Ingredients:
1 can (15 ounce size) black beans, rinsed and drained
1 can (10 ounce size) diced tomatoes with green chiles, undrained
1 cup uncooked fine barley
2 cups fat-free, less-sodium chicken or vegetable broth
3/4 cup frozen whole-kernel corn
1/4 cup chopped green onions
1 tablespoon fresh lime juice
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 clove garlic, minced
1/4 cup chopped fresh cilantro
16 flour tortillas (6 1/2 inch)
1 cup shredded sharp Cheddar cheese, PLUS
2 tablespoons shredded sharp Cheddar cheese
8 cups thinly sliced curly leaf lettuce
2 1/4 cups salsa
1 cup fat-free sour cream, PLUS
2 tablespoons fat-free sour cream
Directions:
Place first 11 ingredients in a 3-1/2- to 4-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 4 to 5 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 each with 1 Tablespoon cheese. Roll up. Place 1 cup lettuce on each of 8 plates; top each with 2 burritos. Spoon 1/4 cup salsa and 2 Tablespoons sour cream over each serving.
Recipe Location: https://www.cdkitchen.com/recipes/recs/48/Barley_Black_Bean_and_Corn_Burritos55358.shtml
Recipe ID: 20564
Nutrition:
per serving: 478 calories, 11g fat, 75g carbohydrates, 21g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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