The other night I whipped up another one of our favorite meals: Black Bean & Barley Burritos. My friend Sara brought them to us as a meal after S was born, and I immediately knew I’d need the recipe!
I like them because:
• They’re easy to make
• They don’t have a “heavy” feel to them like most burritos do. They’re filling, yet light.
• They’re healthy
• My toddler likes them (I usually just serve him a plate of the inside mixture, sans almonds)
• Most of the ingredients are dry or canned (long shelf life — I can buy extra and save for later)…and the ones that aren’t are ingredients I’d probably have on hand anyway. So they’re a great “in a pinch” meal.
• They’re just yummy!
Try them! I know you’ll like them. 🙂
Black Bean & Barley Burritos
1/2 cup pearled barley
1 can black beans, drained and rinsed
1 Tbsp. fresh cilantro, minced
1/3 cup chopped almonds (if you buy them raw, be sure to toast them)
1/2 cup cheddar cheese, grated
8″ tortillas (preferably whole wheat)
salsa or guac or both
1. Cook barley in a 3-quart pot w/ 2 cups water. Takes 45-50 minutes.
2. After water is absorbed and barley is ready, add black beans and cilantro.
3. Add chopped almonds — I usually pull a cup of the mixture out for my toddler BEFORE adding the almonds.
4. Add grated cheese. You can also add cheese to the tortillas as you roll them up
5. Take a tortilla and place 1/4 to 1/3 cup of mixture in the tortilla. Roll up and place on a cookie sheet.
6. Bake at 350 for 30 minutes.
7. Serve with salsa & sour cream over the top (they’re fairly plain without) (peach & mango salsa is my favorite!)