October 14, 2009

EnviroMom Meatless Supper Club: Ridiculously Healthy Crockpot Burritos

The weather turned deliciously cool this week  I'm wearing my fleece, watching the leaves change color and breaking out the crockpot again. Love it.

This week we pulled out an old favorite, a black bean/barley/corn/tomato burrito mix made in the slow cooker. Low-fat, full of protein and fiber, and nicely flavorful. It makes a ton of food, so you can serve a crowd on the cheap or put half in the freezer for another week.And it only takes about ten minutes to put it all in the crockpot. (It cooks for around four hours.) Totally my kind of meal.

The results: My husband, daughter and I all gobbled it up. It has a wee hint of spice, so I wondered if the toddler would like it, but it didn't phase her at all. (She ate her burrito deconstructed, with the tortilla on the side.) My son decided the burrito mix was too jumbled up for his tastes this time (sigh) and filled his tortilla with cheese and sour cream. Frankly, at this point I 'm considering that a success with him. His tastes are terribly fickle lately, but as long as he's polite about it, I'm letting it go. Serenity now, etc.

The verdict: Total winner.

Recipe after the jump, plus check out more meatless dinner ideas over at EnviroMom...

BARLEY, BLACK BEAN & CORN BURRITOS
(adapted from In Good Time)

1 can black beans, rinsed and drained
1 10-oz. can diced tomatoes with green chilies, undrained
1 c uncooked fine barley
2 c chicken broth (or vegetable broth, for a truly meatless meal)
3/4 c frozen corn
1/4 c chopped green onions
1 T lime juice
1 t ground cumin
1 t chili powder
1/2 t cayenne pepper
1 garlic clove, minced
1/4 c chopped fresh cilantro
18 6.5" whole wheat tortillas
Optional: salsa, cheddar cheese, lettuce, sour cream

Place first 11 ingredients (beans through garlic) in a 3- to 4-qt. slow cooker; stir well. Cover with lid; cook on low-heat setting 4 to 5 hours or until barley is tender and liquid is absorbed. Stir in cilantro.

An official serving is two burritos, with 1/3 c. barley mixture per burrito, but we just eyeball it. Add salsa, cheese, lettuce, sour cream, etc. as desired.

Makes 9 servings.

1 comment:

Guera! said...

Sounds yummy! And I am loving this fall weather too!

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