Slow-cooker Barley Burritos
Ingredients
In the Crockpot
- 15 ounce black beans, canned
- 1/2 cup barley, pearled, dry
- 1/2 cup corn, frozen
- 1 tablespoon lime juice
- 2 tablespoon taco seasoning
- 1/4 teaspoon salt
- 1 clove garlic
- 14 1/2 ounce diced tomatoes, canned
- 2 tablespoon diced green chilies, canned
- 1 cup vegetable broth
- 1/4 cup cilantro
To Wrap
- 6 medium tortilla, whole wheat
- 1/3 cup, shredded pepper jack cheese
- 1 cup spinach
- 1/2 cup salsa
Serve With
- 2 cup pineapple
Instructions
- Rinse and drain beans Add all crockpot ingredients (do not drain tomatoes). Cook on low for 6 1/2 hours. (Or you may cook on high for 3 hours 15 minutes).
- At mealtime, fill tortillas with crockpot mixture, add cheese, spinach and salsa.
- Serve with pineapple.
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Nutrition
Calories: 344kcal | Carbohydrates: 60g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Sodium: 1146mg | Fiber: 15g | Sugar: 12g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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2 Comments
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We love these! I’m wondering if I can make a double batch next time and freeze the extra?
Absolutely!!