Our favorite recipe!

Barley-Black Bean Burritos


Serving Size : 10 Preparation Time :0:00

1 cup barley -- (fine barley)
1 cup frozen whole kernel corn
1/3 cup water
1 TB fresh lime juice
2 tsp Mexican seasoning
2 tsp bottled minced garlic
14 1/2 ounces black beans, canned -- rinsed and drained
15 ounces vegetable broth -- (1 can)
1 can Mexican tomatoes -- diced tomatoes and green chiles
1/4 cup fresh cilantro
12 flour tortillas -- (6 to 7")
3/4 cup Monterey jack cheese -- w/jalapeno peppers, shredded
iceberg lettuce -- Shredded , optional
salsa -- optional

Place first 9 ingredients in a 3 to 4 quart slow cooker; stir well. Cover with lid; cook on low heat setting for 6 1/2 hours or on high for 3 hours 15 minutes or until barley is tender and liquid is absorbed. Stir in cilantro.

Heat tortillas according to package directions. Spoon 1/2 cup barley mixture down center; sprinkle with 1 tablespoon of cheese. Serve on shredded lettuce and top with salsa, if desired. Yield: 6 servings (Serving size: 2 burritos)