Ingredients
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15 ounces black beans, rinsed and drained
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10 ounces diced tomatoes with green chilies, undrained
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1 cup barley, uncooked (not the quick type)
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2 cups chicken broth
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3/4 cup frozen corn
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2 tablespoons lime juice
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2 teaspoons ground cumin
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2 teaspoons chili powder
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1 teaspoon cayenne pepper
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1/4 cup fresh cilantro, chopped
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18 small flour tortillas
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1 cup sharp cheddar cheese, shredded
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2 tablespoons sharp cheddar cheese, shredded
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9 cups lettuce, thinly sliced
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2 1/4 cups salsa
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1 cup sour cream
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1 garlic clove, minced
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1/4 cup green onion, chopped
Instructions
- Place first 11 ingredients in slow cooker, stir well.
- Cover and cook on low for 3-4 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 with 1 tbsp of cheese.
- Roll up.
- Place one cup of lettuce on each of 9 plates; top each with 2 burritos.
- Spoon 1/4 cup salsa and 2 tbsp sour cream over each serving.