Wednesday, May 4, 2011

Slow Cooker Barley, Black Bean and Corn Burritos

Here's a recipe that can easily be made vegan and even my meat-loving family LOVES it.  I've made it for parties for my older daughters because some of their friends are vegetarian and this way they can have something to eat.  The added bonus of it being in the crockpot makes it a perfect meal for when you're in a hurry!!  Oh - and I also brought this as a meal to a woman and her family after the death of her husband.  Her son was vegan and she was so thankful for someone providing a meal that her son could eat.  :)


Slow Cooker Barley, Black Bean and Corn Burritos

1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes with green chilies, undrained
1 cup uncooked pearl barley
2 cups broth (chicken or vegetable)
3/4 cup frozen corn
1/4 c. chopped green onions
1 Tbsp. fresh lime juice
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. cayenne pepper
1 garlic clove, minced
1/4 c. chopped fresh cilantro
16 flour tortillas (6.5")
1 cup plus 2 Tbsp. shredded sharp cheddar (or vegetarian cheese)
2 1/4 cups salsa
1 cup plus 2 Tbsp. sour cream (is there a vegetarian option for this? If not, just skip)

Place first 11 ingredients (beans through garlic) in a 4 quart slow cooker [I use a 6 quart and it's fine], stir well. Cover and cook on low 4-5 hours or until barley is tender and liquid is absorbed. Stir in cilantro.

Warm up tortillas. Spoon 1/3 cup barley mix down center of tortilla, sprinkle with 1 Tbsp. cheese. Roll up. Top with salsa and sour cream, if desired.

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