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Prep 10 mins
Cook 4 hrs
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.
- 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
- 3⁄4 cup frozen corn
- 1 medium onion, chopped
- 1 tablespoon lime juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground red pepper
- 1 garlic clove, minced
- Place all ingredients in crock pot. Stir well. Cover, and cook on low setting 4-5 hours.
- Serve with tortillas, cheese, cilantro, lettuce, salsa, sour cream--your favorite toppings.
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!
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.
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.