Barley, Black Bean, and Corn Burritos

Name: Barley, Black Bean, and Corn Burritos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 425 grams lower-sodium black beans, rinsed and drained; 283 grams diced tomatoes and green chiles, undrained; 1 teaspoon chili powder; 177 milliliters frozen whole-kernel corn; 2 liters thinly sliced curly leaf lettuce; 473 milliliters fat-free, lower-sodium organic vegetable broth or chicken broth; 8 8-inchs (8-inch) flour tortillas; 59 milliliters chopped fresh cilantro; 1 garlic clove, minced; 59 milliliters chopped green onions; 1 teaspoon ground cumin; 1 teaspoons ground red pepper; 1 Tbsp fresh lime juice; 237 milliliters uncooked pearl barley; 118 milliliters bottled salsa; 177 milliliters ounces shredded reduced-fat sharp cheddar cheese (about; 118 milliliters light sour cream

The recipe Barley, Black Bean, and Corn Burritos could satisfy your Mexican craving in around 45 minutes. Watching your figure? This vegetarian recipe has 380 calories, 14g of protein, and 11g of fat per serving. This recipe serves 8. Head to the store and pick up ground pepper, cilantro, garlic clove, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Place first 11 ingredients in a 3- to 4-quart electric slow cooker; stir well. Cover and cook on LOW for 4 hours or until barley is tender and liquid is absorbed. Stir in 1/4 cup cilantro.

Ingredients you will need

Cilantro

Barley

Equipment you will use

Slow Cooker

Heat tortillas according to package directions. Spoon 2/3 cup barley mixture down center of each tortilla.

Ingredients you will need

Tortilla

Barley

Sprinkle each with 1 1/2 tablespoons cheese; roll up.

Ingredients you will need

Cheese

Roll

Place 1 cup lettuce on each of 8 plates; top each with 1 burrito. Spoon 1 tablespoon salsa and 1 tablespoon sour cream over each serving.

Ingredients you will need

Sour Cream

Lettuce

Salsa

Sprinkle with additional cilantro, if desired.

Ingredients you will need

Cilantro

Equipment

Slow Cooker

Ingredients

Servings:

425grams

lower-sodium black beans, rinsed and drained 283grams

diced tomatoes and green chiles, undrained 1teaspoon

chili powder 177milliliters

frozen whole-kernel corn 2liters

thinly sliced curly leaf lettuce 473milliliters

fat-free, lower-sodium organic vegetable broth or chicken broth 88-inchs

(8-inch) flour tortillas 59milliliters

chopped fresh cilantro 1

garlic clove, minced 59milliliters

chopped green onions 1teaspoon

ground cumin 1teaspoons

ground red pepper 1Tbsp

fresh lime juice 237milliliters

uncooked pearl barley 118milliliters

bottled salsa 177milliliters

ounces shredded reduced-fat sharp cheddar cheese (about 118milliliters

light sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Concha y Toro Marques de Casa Concha Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 26 dollars per bottle.