Best 3 Barley Black Bean And Corn Burritos Recipes
Feast your taste buds on a culinary journey with our delectable Barley, Black Bean, and Corn Burritos. These protein-packed burritos are not just a meal; they're an explosion of flavors and textures that will leave you craving for more. Indulge in the nutty flavor of barley, the hearty goodness of black beans, the sweet crunch of corn, the tangy zest of salsa, and the creamy embrace of avocado. Wrapped in a soft tortilla, each bite is a symphony of flavors that will tantalize your senses. This recipe features three variations to cater to your dietary preferences: a classic meatless version, a zesty chicken filling, and a flavorful ground beef option. Get ready to embark on a culinary adventure that will redefine your perception of burritos.
Let's cook with our recipes!
BLACK BEAN & CORN QUINOA
Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. -Lindsay McSweeney, Winchester, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 375 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 668mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 10g fiber), Protein 13g protein.
BARLEY, BLACK BEAN AND CORN BURRITOS
This recipe came from Slow Cooking Magazine, and it is one of our family's favorites. I don't go to the bother of rolling each burrito as instructed in the recipe, but rather just stick the crock of barley mixture on the table along with tortillas, shredded lettuce and cheese, sour cream and salsa so everyone can make his/her own. It's super yummy, super easy and super filling. (I also omit the cilantro as we're a family of cilantro haters.) ***Note: the nutritional information shown with the recipe includes all the ingredients, but one serving of the barley filling alone is 145 calories. You can save lots of calories by going with light sour cream and cheese, and by choosing a lighter tortilla.
Provided by worldmom
Categories One Dish Meal
Time 3h10m
Yield 9 serving(s)
Number Of Ingredients 18
Steps:
- 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.
CORN, RICE & BEAN BURRITOS
No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They're fast to fix and won't put a dent in your wallet. -Sharon W. Bickett, Chester, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add corn, onion and pepper; cook and stir until tender. Add garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through., Spoon 1/2 cup filling across center of each tortilla; top with cheese, yogurt and green onions. Fold bottom and sides of tortilla over filling and roll up. Serve with salsa.
Nutrition Facts : Calories 326 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 500mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.
Tips:
- Prep and Cook the Barley: Rinse the barley thoroughly before cooking. Use a 1:2 ratio of barley to water, and cook according to package instructions. Once cooked, fluff the barley with a fork and set aside to cool.
- Soak the Black Beans: If using dried black beans, soak them overnight or for at least 8 hours before cooking. Drain and rinse the beans before using.
- Roast the Corn: For a smoky flavor, roast the corn kernels in a hot oven or on a grill. You can also use frozen or canned corn for convenience.
- Make the Salsa: Combine chopped tomatoes, onions, cilantro, and lime juice to make a fresh and flavorful salsa. Season with salt and pepper to taste.
- Assemble the Burritos: Spread a large tortilla with mashed avocado or guacamole. Layer on the cooked barley, black beans, corn, and salsa. Top with shredded cheese, sour cream, and any other desired toppings. Fold the tortilla in half or roll it up tightly.
Conclusion:
These Barley, Black Bean, and Corn Burritos are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They are packed with protein, fiber, and healthy fats, making them a nutritious and satisfying option. With a variety of toppings to choose from, these burritos can be customized to suit everyone's taste. Whether you prefer a classic combination or something more adventurous, these burritos are sure to be a hit.
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