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Black Bean and Barley Burrito

Black Bean and Barley Burrito
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1/3 cup quick barley
  • 1/2 cup slivered almonds
  • 2 cups cooked black beans
  • 1/2 cup shredded cheddar or Monterrey-Jack-style soy cheese
  • 1 tablespoon minced fresh cilantro (optional)
  • 4 (8-inch) tortillas
  • 1/2 cup prepared fresh salt-free guacamole
  • 1/2 cup prepared fresh salsa or pico de gallo



1 Preheat oven to 350°F. In a small pot on the stove, bring 2/3 cup water to a boil. Stir in barley, cover, and turn heat to low.

2 Simmer 10 to 12 minutes or until tender. Remove from heat and let stand 5 minutes.

3 Meanwhile, roast almonds. Stir together beans, barley, cheese, almonds and cilantro in a medium bowl.

4 Place 1 cup of this mixture in the center of each tortilla, and roll up burrito style.*

5 Brush each burrito with water and place in a greased 8- by 9-inch baking dish.

6 Cover with foil and bake 30 minutes. Serve with fresh avocado slices or guacamole and salsa.

7 At this point, burritos may be wrapped individually in foil and refrigerated or frozen for later reheating.

8 To reheat a thawed burrito, bake in a 350°F oven for 30 minutes.

Source: Almond Board of California