Barley, Black Bean, and Corn Burritos recipes

Barley, Black Bean, and Corn Burritos recipes
18 Ingredients
  • 2 cups fat-free, lower-sodium organic vegetable broth or chicken broth
  • 1 cup uncooked pearl barley
  • 3/4 cup frozen whole-kernel corn
  • 1/4 cup chopped green onions
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground red pepper
  • 1 (15-ounce) can lower-sodium black beans, rinsed and drained
  • 1 (10-ounce) can diced tomatoes and green chiles, undrained
  • 1 garlic clove, minced
  • 1/4 cup chopped fresh cilantro
  • 8 (8-inch) flour tortillas
  • 3 ounces shredded reduced-fat sharp cheddar cheese (about 3/4 cup)
  • 8 cups thinly sliced curly leaf lettuce
  • 1/2 cup bottled salsa
  • 1/2 cup light sour cream
  • chopped fresh cilantro
Nutrition
382
19% daily value
8 servings
                                       
                                            high-​fiber
     

Fat

16% 10

Saturated

19% 4

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 2

Carbs

20% 60

Carbs (net)

- 49

Fiber

47% 12

Sugars

- 5

Sugars, added

- 0

Protein

31% 15

Cholesterol

5% 16

Sodium

40% 971

Calcium

26% 256

Magnesium

21% 87

Potassium

16% 739

Iron

30% 5

Zinc

18% 2

Phosphorus

48% 335

Vitamin A

19% 168

Vitamin C

27% 24

Thiamin (B1)

62% 1

Riboflavin (B2)

26% 0

Niacin (B3)

29% 5

Vitamin B6

24% 0

Folate equivalent (total)

52% 207

Folate (food)

- 124

Folic acid

- 49

Vitamin B12

6% 0

Vitamin D

1% 0

Vitamin E

12% 2

Vitamin K

68% 82
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