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Corn, Barley, and Black Bean Burritos

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Corn, Barley, and Black Bean Burritos are a great vegetarian option.  Leave out non-vegan toppings if using as a vegan or dairy free meal.

Corn, barley, and black bean burritos

Corn, Barley, and Black Bean Burritos

Author: Heidi Boortz
Servings : 4

Ingredients

Burritos

  • 2 cups vegetable broth no sugar listed in ingredients
  • 1 cup pearled barley uncooked
  • 1 cup frozen corn
  • 1 Tbsp lime juice
  • 1 tsp cumin
  • 1 tsp Chili Powder
  • 1/2 tsp ground red pepper
  • 1 can black beans 15 oz
  • 1 can Diced Tomatoes 15 oz
  • 1 can green chiles 4 oz, diced
  • 1 Tbsp bottled minced garlic
  • 2 Tbsp dried cilantro
  • 8 each 100% whole grain soft flour tortilla

Toppings

  • cheddar cheese shredded
  • romaine lettuce thinly sliced
  • salsa
  • sour cream
  • green onion thinly sliced

Instructions

To Cook Immediately

  • Add all ingredients except tortillas and optional toppings in a slow cooker. Cook on low 6 hours or on high 4 hours. Serve in tortillas with suggested toppings.

To Freeze

  • Add all ingredients except tortillas and optional toppings to a one gallon zip top freezer bag. Label and freeze. (Make sure frozen shape of the bag will fit in your slow cooker).

To Cook From Frozen

  • Remove resealable bag and add frozen meal to a slow cooker. Cook on high 6 hours or low 8 hours. Serve in tortillas with suggested toppings.
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