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    You are in: Home / Recipes / Barley, Black Bean and Corn Burritos Recipe
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    Barley, Black Bean and Corn Burritos

    Barley, Black Bean and Corn Burritos. Photo by ATouchofZing

    1/2 Photos of Barley, Black Bean and Corn Burritos

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    10 mins

    3 hrs

    worldmom's Note:

    This recipe came from Slow Cooking Magazine, and it is one of our family's favorites. I don't go to the bother of rolling each burrito as instructed in the recipe, but rather just stick the crock of barley mixture on the table along with tortillas, shredded lettuce and cheese, sour cream and salsa so everyone can make his/her own. It's super yummy, super easy and super filling. (I also omit the cilantro as we're a family of cilantro haters.) ***Note: the nutritional information shown with the recipe includes all the ingredients, but one serving of the barley filling alone is 145 calories. You can save lots of calories by going with light sour cream and cheese, and by choosing a lighter tortilla.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place first 11 ingredients in slow cooker, stir well.
    2. 2
      Cover and cook on low for 3-4 hours or until barley is tender and liquid is absorbed.
    3. 3
      Stir in cilantro.
    4. 4
      Heat tortillas according to package directions.
    5. 5
      Spoon 1/3 cup barley mixture down center of each tortilla, sprinkle with 1 tbsp of cheese.
    6. 6
      Roll up.
    7. 7
      Place one cup of lettuce on each of 9 plates; top each with 2 burritos.
    8. 8
      Spoon 1/4 cup salsa and 2 tbsp sour cream over each serving.

    Ratings & Reviews:

    • on May 14, 2013

      15

      This is an absolutely horrible meal. Use rice only.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 08, 2012

      55

      I decided I wanted to make this at about 6:00 at night, so I adapted it to the stove top instead of the slow cooker. I had to keep a close eye on it to avoid burning toward the end, when there wasn't a lot of liquid, but in general it was very easy. The flavor was great, and easy to adjust to my preferences.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2009

      55

      Absolutely loved this. I used vegetable broth to make this a vegetarian meal. It was so easy and had so much flavor. I'm not sure what type of barley I used (maybe pearled?), but mine was done in only 3 hours. For the last hour, I cooked on low with the lid halfway off to evaporate the excess liquid. Served on corn tortillas, which was great, but I can't wait to have it on a salad for tomorrow's lunch.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Barley, Black Bean and Corn Burritos

    Serving Size: 1 (364 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 484.1
     
    Calories from Fat 148
    30%
    Total Fat 16.4 g
    25%
    Saturated Fat 7.7 g
    38%
    Cholesterol 29.7 mg
    9%
    Sodium 1205.5 mg
    50%
    Total Carbohydrate 68.2 g
    22%
    Dietary Fiber 10.9 g
    43%
    Sugars 4.9 g
    19%
    Protein 18.9 g
    37%

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