Barley, Black Bean, And Corn Burritos

By ShannonB

Great recipe from Heidi. I like the filling on its own, or in a salad.

Ingredients

• 1 (15-ounce) can black beans -- rinsed and drained
• 1 (10-ounce) can diced tomatoes with green chiles -- undrained
• 1 cup uncooked pearl barley
• 2 cups vegetable broth
• 3/4 cup frozen whole-kernel corn
• 1/4 cup chopped green onions
• 1 tablespoon fresh lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground red pepper
• 1 garlic clove -- minced
• 1/4 cup chopped fresh cilantro
• 18 flour tortillas -- (6 1/2-inch)
• 1 cup shredded reduced-fat sharp cheddar cheese plus 2 tablespoons shredded reduced-fat sharp cheddar cheese -- (4 1/2 ounces total)
• 9 cups thinly sliced curly leaf lettuce
• 2 1/4 cups salsa
• 1 cup fat-free sour cream -- PLUS
• 2 tablespoons fat-free sour cream

Details

Servings 9

Preparation

Step 1

Place first 11 ingredients in a 3- 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. 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 9 plates; top each with 2 burritos. Spoon 1/4 cup salsa and 2 tablespoons sour cream over each serving.