Vegetarian Barley-Black Bean Burritos from the Crockpot

I really feel like I under-use my crockpot, but quite honestly, the reason I don’t use it is because I haven’t run into a lot of delicious tasting crockpot recipes. 

Then I remembered this gem of a recipe.  Not only is it delicious, but it is perfect for those meatless Mondays.  Or how about taking this to a pot-luck dinner.  It is always nice to bring something vegetarian, and this dish has it all.  Tons of flavor and a great texture thanks to the barley.  Pair the filling with lots of add-ons like guacamole, sour cream, red onion, more fresh cilantro, chopped lettuce, salsa and cheese and you have one delicious crowd pleaser.

This is also great to make on a Sunday and use for your lunches during the week.

Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries, although it is slightly lighter in color.

Barley’s claim to nutritional fame is based on it being a good source of fiber and a whole host of other nutrients.  So what are we waiting for….let’s cook us some barley burritos with the crockpot.

This dish couldn’t be any easier.  Just “dump ‘n stir”.  You can cook on slow heat for about 6 1/2 hours or on high for about 3 hours.

Nutritional, healthy AND easy.  This one is a home run!

When the filling is done cooking add in your freshly chopped cilantro.  This really brightens up the flavors.

Add whatever topping you like and enjoy.  Enjoy a healthy, meatless and delicious meal.

Crockpot Vegetarian Barley-Black Bean Burritos
Serves 6
Source:  Cooking Light Superfast Suppers Cookbook

1 cup uncooked fine or pearl barley
1 cup frozen whole-kernel corn
1 tablespoon fresh lime juice (1/2 lime)
2 teaspoons Mexican seasoning
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon kosher salt
2 large garlic cloves, minced
1 (15-0unce) can black beans, rinsed and drained
1 (14-ounce) can diced tomatoes with green chiles, undrained
1 (14-ounce) can vegetable broth
1/4 cup chopped fresh cilantro
12 (6 to 7-inch) whole wheat flour tortillas
3/4 cup (3 ounces) shredded Pepper Jack cheese
Shredded iceberg lettuce (optional)
Salsa, guacamole, sour cream (optional)

Place first 11 ingredients in a 3-to 4-quart electric slow cooker; stir well.  Cover with lid; cook on low-heat setting 6 1/2 hours or on high-heat setting 3 hours 15 minutes or until barley is tender and liquid is absorbed.  Stir in cilantro.

Heat tortillas according to package directions.  Spoon 1/2 cup barley mixture down center of each tortilla; sprinkle each with 1 tablespoon cheese.  Serve on shredded lettuce and top with salsa, if desired.  Yield:  6 servings (serving size: 2 burritos).

CALORIES 442; FAT 9.6g.;PROTEIN 16.3 g; CARB 74.4 g; FIBER 8.6 g



  1. Just found you on amateur gourmets site and am hooked on your recipes! First the mushroom wellington and now a recipe for my new slow cooker – you’re a keeper!

  2. Thank you Crystal, and I just checked out your delightful blog, too. I’ll be checking in with you often!

  3. Cecelia Flores says:

    Excellent recipe, i will consider it with my girlfriend this evening. Hope i get it right! Cheers

  4. The beauty of using a crockpot is that it is not necessary to attend to the dish until the very end. Actually, it is best if you don’t stir it. That’s what I love about the crockpot!! Enjoy.

  5. Great recipe! I did notice that the can of vegetable broth is left out of the written recipe.

    Thanks for sharing!


  6. Thank you Gina. I will correct that in my recipe. Hope you enjoyed it.

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