Barley, Black Bean And Corn Burritos - cooking recipe

Ingredients

15 ounces black beans, rinsed and drained
10 ounces diced tomatoes with green chilies, undrained
1 cup barley, uncooked (not the quick type)
2 cups chicken broth
3/4 cup frozen corn
1/4 cup green onion, chopped
2 tablespoons lime juice
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 garlic clove, minced
1/4 cup fresh cilantro, chopped
18 small flour tortillas
1 cup sharp cheddar cheese, shredded
2 tablespoons sharp cheddar cheese, shredded
9 cups lettuce, thinly sliced
2 1/4 cups salsa
1 cup sour cream

Preparation

Place first 11 ingredients in slow cooker, stir well.
Cover and cook on low for 3-4 hours or until barley is tender and liquid is absorbed.
Stir in cilantro.
Heat tortillas according to package directions.
Spoon 1/3 cup barley mixture down center of each tortilla, sprinkle with 1 tbsp of cheese.
Roll up.
Place one cup of lettuce on each of 9 plates; top each with 2 burritos.
Spoon 1/4 cup salsa and 2 tbsp sour cream over each serving.