- 1
Ingredients
- 1 cup dried black beans
- 2 tablespoons olive oil
- 3 cups chopped carrot
- 1 1/2 cups chopped leek
- 1 1/2 cups chopped onion
- 1 cup chopped red bell pepper
- 1 cup finely chopped mushrooms
- 1 cup chopped celery
- 3 cups canned vegetable broth divided
- 1 tablespoon hot chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 4 garlic cloves minced
- 1 cup uncooked medium-grain rice
- 1 cup uncooked lentils
- 1/2 cup uncooked pearl barley
- 1/2 cup raisins
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chopped tomato
- 10 (10-inch) flour tortillas
- 2/3 cup (about 2 1/2 ounces) shredded smoked Gouda
- Shredded leaf lettuce
- 2/3 cup fat-free sour cream
- 1 1/4 cups commercial peach salsa
Preparation
Step 1
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain.
Heat oil in Dutch oven over medium heat. Add carrot and next 5 ingredients (carrot through celery); sauté 5 minutes. Add beans, 1 1/2 cups broth, chili powder, and next 4 ingredients (chili powder through garlic). Cover; cook 5 minutes. Add remaining 1 1/2 cups broth, rice, lentils, barley, raisins, salt, and pepper; bring to a boil. Reduce heat; simmer 25 minutes. Stir in tomato; set aside.
Warm tortillas according to package directions. Spoon 1 cup bean mixture down the center of each tortilla. Top each with 1 tablespoon cheese and shredded lettuce; roll up. Cut each burrito in half diagonally; place 2 burrito halves on a plate; serve with 1 tablespoon sour cream and 2 tablespoons salsa.