Slow Cooker Barley, Bean, & Corn burrito filling

Source: myrecipes.com 
(slightly modified by Aimee)

2 cups fat-free, lower-sodium organic vegetable broth

1 cup uncooked pearl barley

3/4 cup frozen whole-kernel corn

1/4 cup chopped green onions $

1 tablespoon fresh lime juice

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon ground red pepper

1 (15-ounce) can lower-sodium black beans, rinsed and drained $

1 1/2 cups salsa

1 garlic clove, minced

1/4 cup chopped fresh cilantro

8 (8-inch) flour tortillas $

optional: cheese, sour cream, etc

Place ingredients in a 3- to 4-quart electric slow cooker (except tortillas); 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.