Crockpot Black Bean and Barley Burritos

• Vegetarian

• Produce

  • 1 4 cup chopped green onions, about 3, white and green parts
  • 1/4 cup Cilantro, fresh
  • 1 Cilantro, fresh
  • 1 cup Corn, frozen whole kernel
  • 1 Garlic clove
  • 1 (4-ounce can Green chiles
  • 1 Lettuce
  • 1 (19-ounce can Lower-sodium black beans
  • 2 cups Tomatoes, canned

• Canned Goods

  • 2 cups Lower-sodium organic vegetable broth, fat-free

• Condiments

  • 1 tbsp Lime juice, fresh
  • 1 Salsa

• Pasta & Grains

  • 1 cup Pearl barley

• Baking & Spices

  • 1 tsp Chili powder
  • 1/2 tsp Red pepper, ground
  • 1 Salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 8 (8 inch flour tortillas

• Dairy

  • 1 Cheddar cheese, sharp
  • 1 Sour cream

Found on infinebalance.com

Description

Ingredients

• 2 cups fat-free, lower-sodium organic vegetable broth
• 1 cup uncooked pearl barley
• 1 cup frozen whole-kernel corn
• 1/4 cup chopped green onions, about 3, white and green parts
• 1 tablespoon fresh lime juice, the juice of half of a lime (slice the other half and serve with the burritos)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground red pepper
• 1 (19-ounce) can lower-sodium black beans, rinsed and drained
• 2 cups, canned diced tomatoes, undrained (540ml can)
• 1 (4-ounce) can diced green chiles, undrained
• 1 garlic clove, minced (I add this in the last 15 minutes)
• 1/4 cup chopped fresh cilantro
• salt to taste
• 8-10 (8-inch) flour tortillas
• shredded sharp cheddar cheese (optional or your choice of alternative)
• thinly sliced lettuce
• salsa
• sour cream (optional or your choice of alternative)
• Chopped fresh cilantro (optional)

Directions

• In the base of your slow cooker dump all ingredients up to diced green chillies. Set slow cooker on low heat and cook for about 4 hours, or until barley is tender and most of the liquid is absorbed.
• About 15 minutes before serving add minced garlic and fresh cilantro to the crockpot. Taste for salt and adjust if necessary. (This will depend on whether you use low or no sodium beans, tomatoes and stock)
• To serve, offer toppings - fresh green onions, fresh chopped cilantro, shredded cheese, salsa and sour cream. Fill each burrito with 1/2 cup to 2/3 cup of filling and add toppings as desired.
• Leftovers store nicely for 3-4 days refrigerated or in freezer for up to a month.