Mexican

Barley, Black Bean and Corn Burritos is for Dinner.

Barley, Black Bean and Corn Burritos takes 10 minutes to prepare.

Barley, Black Bean and Corn Burritos takes 300 minutes to cook.

Barley, Black Bean and Corn Burritos makes 16 servings.

The ingredients for Barley, Black Bean and Corn Burritos are:

1 (19 oz) can black beans, rinsed and drained
2 cups (15.7 oz) can diced tomatoes, undrained
1 cup uncooked fine barley
2 cups chicken or vegetable broth
1 cup frozen whole-kernel corn
1/2 cup chopped green onions
1 T. fresh lime juice
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. cayenne pepper
1 garlic clove, minced

Here is how you make Barley, Black Bean and Corn Burritos:

Place ingredients in slow cooker; stir well. Cover and cook on low-heat setting 4 to 5 hours or until barley is tender and liquid is absorbed. Serve on heated tortillas with 1/3 cup barley mixture down center of each tortilla; sprinkle each with cheese. Roll up. Spoon salsa and/or sour cream over each serving***.***Tortilla, cheese, salsa and sour cream not included in calculations.Makes 16 burritosNumber of Servings: 16Recipe submitted by SparkPeople user JOANNE222.

The nutritional information for Barley, Black Bean and Corn Burritos is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 132.5

• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 404.2 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 5.1 g
• Protein: 7.1 g

Barley, Black Bean and Corn Burritos is Mexican cuisine.

The dietary needs meet for Barley, Black Bean and Corn Burritos is Vegetarian