Name: Black Bean and Barley Burrito
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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

Black Bean and Barley Burrito

Prep Time 10

Cook Time 30

Total Time 40

Print Recipe Pin Recipe

Servings

Ingredients

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

Instructions

Preparation

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