- 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