Barley, Black Bean, and Corn Burritos Recipe

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Ready in: 2-5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
1 can (15 ounce) black beans, rinsed and drained
1 can (10 ounce) 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-kernal corn
1/4 cup chopped green onions
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 garlic clove, minced
1/4 cup chopped fresh cilantro
16 flour totillas (6 1/2 inch)
1 cup shredded sharp Cheddar cheese, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
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"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons fat-free sour cream

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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.

This recipe from CDKitchen for Barley, Black Bean, and Corn Burritos serves/makes 8