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BROWSE MOREvegetarian entree
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Barley, Black Bean, and Corn Burritos
Ready in: 2-5 hrs 
Difficulty: 3/5
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"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
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.
NUTRITION:
This Barley, Black Bean, and Corn Burritos recipe from CDKitchen serves/makes 8
Recipe ID: 20564
REVIEWS:
defygravity 2012-05-04
I started making this last year and it is a consistent family favorite. I did change the ratios a little, I use 2 cans of beans (actually, 2 cups of dry beans, pre-cooked) and only a half-cup of barley. If you want this to be gluten free, use rice instead.
Guest: Guest1 2012-02-12
Absolutely delicious - this recipe is actually word for word in "In Good Time" a weight watchers slow cooker book, I assume it's theirs originally. So tasty!
jessavandyk 2009-11-18
A really good one! It's now a family keeper. Also, my sister cooks for a retirement home and is now using this recipe for the residents!
Guest: Aili 2008-10-04
This has become a family favorite! I changed the proportions a little: use 2 cans of beans and 1/2 cup of barley. Great with a side of quacamole too. Awesome recipe, thanks!
lilrooster 2005-12-22
remember to use a VEGETABLE broth instead of the CHICKEN broth they reccomend if you would like this to actually BE a vegetarian dish.
