Black bean and Barley Burritos
This delicious and easy to prepare Burrito is meatless and perfect for Lent.
We are now into our second week of Lent. I decided to make this Black Bean and Barley dish from the slow cooker. It really is so versatile and you can stuff it in to anything. Instead of making burritos you could make enchiladas. Perhaps you could stuff it in peppers or top it on a sweet potato like I will show you in a upcoming post.
I love that this is cooked in the slow cooker and it does not require that much hands on. Not to mention it makes a ton! Did I also mention that it freezes pretty well? I love the combination of the black bean and the barley. The flavors really work together in this recipe.
If you are looking for a bit of heat you can add a few diced jalapenos or other peppers.
Black Bean and Barley Burritos
2 cups vegetable stock
1 cup barley
1 cup corn
1/4 cup onions diced optional
1 teaspoon chili powder
1 teaspoon cumin
1 can black beans
1 can diced tomatoes with chilies
1 clove garlic optional
3 oz cheddar cheeses
Combine stock, barley corn, onions, chili powder, cumin, black beans, diced tomatoes and garlic in a slow cooker. Cook on low 3-4 hours or until barley is done. Heat tortilla in the microwave for 10 seconds. Spoon barley mixture down the center of the tortilla. Sprinkle with cheese and roll them up. Spoon salsa and sour cream over the top.
Peace be with you,