Recipe by scarysheree
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.
Top Review by 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!
- 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