Barley-Black Bean Burritos

By Bostoncook

CL Superfast

Ingredients

• 1 cup barley
• 1 cup frozen whole kernel corn
• 1/3 cup water
• 1 Tbsp fresh lime juice
• 2 tsp Mexican seasoning
• 2 tsp bottled minced garlic
• 1 can black beans (1 oz) rinsed and drained (1 to 15)
• 1 can vegetable broth (1 oz) (1 to 14)
• 1 can tomatoes with green chilies (1 oz) undrained (1 to 10)
• 1/4 cup fresh cilantro
• 12 flour tortillas (6 to 7")
• 3/4 cup monterey jack cheese, with peppers
• Shredded iceberg lettuce (optional
• Salsa (optional)

Details

Servings 6

Preparation

Step 1

1. Place first 9 ingredients in a 3 to 4 quart slow cooker; stir well. Cover with lid; cook on low heat setting for 6 1/2 hours or on high for 3 hours 15 minutes or until barley is tender and liquid is absorbed. Stir in cilantro.

2. Heat tortillas according to package directions. Spoon 1/2 cup barley mixture down center; sprinkle with 1 tablespoon of cheese. Serve on shredded lettuce and top with salsa, if desired.


Notes: Easy and delicious - froze for later, will have to note how the dish reheated.