Thursday, September 10, 2015

Slow Cooker Barley, Bean, & Corn burrito filling

(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
(15-ounce) can lower-sodium black beans, rinsed and drained $
1 1/2 cups salsa
garlic clove, minced
1/4 cup chopped fresh cilantro
(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.

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