Barley, Black Bean And Corn Burritos

• 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

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

black beans, tomatoes, barley, chicken broth, frozen corn, green onion, lime juice, ground cumin, chili powder, cayenne pepper, garlic, fresh cilantro, flour tortillas, cheddar cheese, cheddar cheese, salsa, sour cream

Taken from www.food.com/recipe/barley-black-bean-and-corn-burritos-375938 (may not work)