Barley, Black Bean, And Corn Burritos

• 2 cups fat-free, lower-sodium organic vegetable broth or chicken broth
• 1 cup uncooked pearl barley
• 3/4 cup frozen whole-kernel corn
• 1/4 cup chopped green onions
• 1 tablespoon fresh lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground red pepper
• 1 (15-ounce) can lower-sodium black beans, rinsed and drained
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 1 garlic clove, minced
• 1/4 cup chopped fresh cilantro
• 8 (8-inch) flour tortillas
• 3 ounces shredded reduced-fat sharp cheddar cheese (about 3/4 cup)
• 8 cups thinly sliced curly leaf lettuce
• 1/2 cup bottled salsa
• 1/2 cup light sour cream
• Chopped fresh cilantro (optional)

1. Place first 11 ingredients in a 3- to 4-quart electric slow cooker; stir well. Cover and cook on LOW for 4 hours or until barley is tender and liquid is absorbed. Stir in 1/4 cup cilantro.
2. Heat tortillas according to package directions. Spoon 2/3 cup barley mixture down center of each tortilla. Sprinkle each with 1 1/2 tablespoons cheese; roll up. Place 1 cup lettuce on each of 8 plates; top each with 1 burrito. Spoon 1 tablespoon salsa and 1 tablespoon sour cream over each serving. Sprinkle with additional cilantro, if desired.

vegetable broth, pearl barley, corn, green onions, lime juice, ground cumin, chili powder, ground red pepper, lower, tomatoes, garlic, fresh cilantro, flour tortillas, cheddar cheese, curly leaf, bottled salsa, light sour cream, fresh cilantro

Taken from www.myrecipes.com/recipe/barley-bean-corn-burritos (may not work)