Barley, Black Bean and Corn Burritos

[Guest guest]

Barley, Black Bean, and Corn Burritos

 

1 (15oz) can black beans,rinsed and drained

1 (10oz) can diced tomatoes undrained Rotel

1 cup barley (scant)

2 cups veg. broth (add more if needed)

3/4 cup frozen corn

1/4 cup chopped red or green bell pepper

1 Tbl. fresh lime juice

1 teaspoon ground cumin

1 teaspoon chili powder

1 minced jalapeno pepper

1/2 teaspoon cayenne pepper

1 garlic clove, minced

1/2 onion, chopped

Pinch crushed red pepper flakes

 

1/4 cup chopped fresh cilantro

12 (8- inch) flour totillas

1 cup shredded Cheddar or Jack cheese

8 cups thinly sliced lettuce of your choice

2 cups salsa

1 cup sour cream

sliced olives

 

Place first 14 ingredients in crockpot and

stir well. Cover with lid; cook on low-heat setting 4

to 5 hours or until

barley is tender and liquid is absorbed. Stir in

cilantro.

 

Heat tortillas and spoon 1/3 cup barley

mixture down center of each tortilla; sprinkle each

with a little

cheese and roll up as you fold in the sides. Place

lettuce on plate, put burrito on top of lettuce and

garnish top of burrito with salsa, sour cream and

olive slices.

 

 

 

" If I'm free, it's because I'm always running. "

Source: Jimi Hendrix