Meatless Meals (I Wish) My Mother Made

Have I ever mentioned how much I love the crockpot? Also known as a slow cooker, the crock pot will slowly cook dinner for you while you are at work or otherwise engaged over the course of the day. For crockpot recipes, I tend to do all of the chopping and measuring the night before, then in the morning just dump it all in.

Today’s recipe is one that worked well on a half day, since it only cooks 4 to 5 hours. Two thumbs up from The Big Man, and I thought it was quite tasty as well! Thanks, Simply Life, for the delicious recipe!

Black Bean and Barley Burritos



  • 1 15 oz. can of black beans, rinsed and drained
  • 1 cup barley, uncooked
  • 2¾ cups chicken or vegetable broth
  • ¾ cup frozen corn
  • 2 garlic cloves, minced
  • ½ onion, diced
  • ¼ cup scallions, chopped
  • ½ red pepper, chopped [Change Is Possible readers know by now that I hate peppers and always leave them out, right?]
  • Chili powder, to taste
  • Cumin, to taste
  • Pinch of cayenne pepper





To serve~

  • Tortilla chips
  • Spinach
  • Whole wheat tortillas
  • Salsa
  • Mexican blend of cheese


1. Put all “filling” ingredients into slow cooker and mix together. Cook on low for 4 to 5 hours, or until barley is tender and has absorbed the liquid.

2. When mixture is ready enjoy over tortillas chips and spinach or in warm tortillas. Top with salsa and cheese and enjoy!





2 responses to this post.

  1. Posted by Ilana on 5 February 2011 at 08:29

    Yes, we know that you “do not care for” peppers. We also know that you freeze your homemade black beans in jars, rather than using canned. Do I get extra credit?

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