Barley, Black Bean, and Corn Burritos

Makes 9 servings

ingredients

15 ounces black beans -- rinsed and drained
10 ounces diced tomatoes with green chilies -- undrained
1 cup fine barley -- uncooked (not the quick type)
2 cups chicken broth
3/4 cup frozen whole-kernel corn
1/4 cup green onion -- chopped
1 tablespoon lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 garlic clove -- minced
1/4 cup fresh cilantro -- chopped
18 small flour tortillas -- (6-1/2 inches)
4 1/2 ounces sharp cheddar cheese -- shredded
9 cups curly leaf lettuce -- thinly sliced
2 1/4 cups salsa
10 ounces sour cream

directions

Place first 11 ingredients in slow cooker, stir well. Cover and cook on low for 4-5 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.

Source: Slow Cooker So. Liv.