Practical & Pennywise: Barley, Black Bean and Corn Burritos

These burritos are so delicious you won't even miss the meat!

2 cups fat-free, lower-sodium organic vegetable broth or chicken broth
1 cup uncooked pearl barley
3/4 cup frozen whole-kernel corn
1/4 cup chopped green onions
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground red pepper
1 (15-ounce) can lower-sodium black beans, rinsed and drained
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 garlic clove, minced
1/4 cup chopped fresh cilantro
8 (8-inch) flour tortillas
3 ounces shredded reduced-fat sharp cheddar cheese (about 3/4 cup)
8 cups thinly sliced curly leaf lettuce
1/2 cup bottled salsa
1/2 cup light sour cream
Chopped fresh cilantro (optional)
Preparation
1. Place first 11 ingredients in a 3- to 4-quart electric slow cooker; stir well. Cover and cook on LOW for 4 hours or until barley is tender and liquid is absorbed. Stir in 1/4 cup cilantro.
2. Heat tortillas according to package directions. Spoon 2/3 cup barley mixture down center of each tortilla. Sprinkle each with 1 1/2 tablespoons cheese; roll up. Place 1 cup lettuce on each of 8 plates; top each with 1 burrito. Spoon 1 tablespoon salsa and 1 tablespoon sour cream over each serving. Sprinkle with additional cilantro, if desired.

Cooking Light Slow Cooker Tonight, Oxmoor House
2012

Nutritional Information:

Amount per serving

Tuesday, May 27, 2014