Crock Barley, Bean & Corn Burrito Filling

scarysheree's Note:

A family favorite. We love it as burritos, but also as "taco salad" with chips. And we don't miss the meat! Originally from Cooking Light special publication.

• Total Time: 4 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 4 hrs

Ingredients:

Serves: 9

Yield: 18.0 burritos

• 1 (15 ounce) can black beans , rinsed & drained
• 1 (15 ounce) can tomatoes and green chilies , undrained
• 1 cup barley , uncooked
• 2 cups vegetable broth
• ¾ cup frozen corn
• 1 medium onion , chopped
• 1 tablespoon lime juice
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon ground red pepper
• 1 garlic clove , minced

Directions:

1. Place all ingredients in crock pot. Stir well. Cover, and cook on low setting 4-5 hours.
2. Serve with tortillas, cheese, cilantro, lettuce, salsa, sour cream--your favorite toppings.

Reviews

[filaughn]

This was very simple, tasted great and was very filling! I do agree with the reviewer who thought there was too much barley. As is, it worked for me as more of a beans and rice dish (though with barley instead of rice) than a filling. Still good, but if I wanted a burrito filling next time, I'd up the beans and tomatoes and reduce the barley.

Lasts very well and tastes great the next day!

[Shannon Holmes]

Very filling and easy to prepare, with ingredients available at the grocery store. It is delicious, I made burritos and added sour cream and Mexican cheese to mine, but it would taste good on its own in a burrito.

[*Cathy*]

At this point I'm sorry I didn't say something earlier. I've been making this recipe for well over a year and it is fantastic. We are vegan so this fits into our daily eating habits. We usually have it as soft tacos the first night and then I freeze the rest and make green enchilada casserole a few weeks later by filling tortillas with it and covering with our favorite enchilada sauce. It is my family's favorite filling. You will not be disappointed.