Barley, Black Bean & Corn Burritos

I am always on the lookout for EASY, HEALTHY and DELICIOUS dinner recipes... in that order. The easier it is to prepare the less deliciousness I require from it, but it still has to be eatable.

I made this recipe last night >>> Barley, Black Bean & Corn Burritos, from the website Cookinglight.com. It was the easiest meal I have prepared in a long time, and it was very delicious. I have never cooked with Barley before, but I will again. I loved the texture of the barley in the burritos. My husband even commented on how nice the texture was. 

We wrapped the barley mixture with some cheese up in Ezekiel's Sprouted Grain Tortillas and added dollops of plain greek yoghurt, guacamole, salsa and sprinkled cheese. YUM! This one is going in our monthly rotation... and it will be there for a long long long time. I am not sure if it is something I will feed to guests, but maybe? I know I will make it when I entertain health conscious vegetarian types. This might be the best vegetarian meal I have in my repertoire.

We had left overs today for lunch. Yum. After I was finished with my burrito, I ate what was left like this. I think it would be really good as a corn chip dip too. 

Below are a list of ingredients that I used. For the original recipe see the link provided above.

INGREDIENTS & Directions:

2 cups water + 2 teaspoons of Better than Bullion chicken stalk

1 cup uncooked pearl barley

3/4 cup frozen corn

1 Tablespoon of fresh lime juice

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon red pepper

1 (15 oz) can black beans, rinsed and drained

1 (10 oz) can diced tomatoes with jalapenos undrained

COMBINE ABOVE INGREDIENTS IN A SLOW COOKER ON LOW FOR 4 HOURS.

6 (8 inch) Ezekiel Sprouted Grain Tortillas

Shredded sharp cheddar cheese

6 cups of sliced curly leaf lettuce

1/2 cup bottled salsa or diced tomatoes w/ jalapenos

1/2 cup plain greek yoghurt, in place of sour cream

Guacamole (1 avocado, lime juice, paprika, salt & pepper)

HEAT TORTILLAS IN PAN. SPOON 2/3 CUP BARLEY MIXTURE DOWN CENTER OF EACH TORTILLA. SPRINKLE EACH WITH 1/2 TABLESPOON (OR MORE) OF CHEESE; ROLL UP. PLACE 1 CUP LETTUCE ON EACH PLATE; TOP EACH PLATE WITH 1 BURRITO. SPOON 1 TABLESPOON OF SALSA, GREEK YOGHURT and GUACAMOLE... SPRINKLE WITH MORE CHEESE.