Slow Cooker Barley, Black Bean, and Corn Taco Filling - Slender Kitchen
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Slow Cooker Barley, Black Bean, and Corn Taco Filling

By Kristen Mccaffrey
  
adapted from: myrecipes.com
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206
Calories 
46g
Carbs 
1g
Fat 
9g
Protein 
6
Weight Watchers® SmartPoints™
(5 PointsPlus®)

Recipes Content

Recipe

Although we naturally think of beans when it comes to making meatless tacos, sometimes it's nice to add a grain element to the mix for something different. Lately barley has been one of my favorite ingredients so I took my traditional slow cooker bean taco recipe and substituted half the beans for pearl barley. The spicy, hearty filling is perfect for tacos, burritos, burrito bowls, or over greens. It also freezes great.

Prep Time

Slow Cooker Barley, Black Bean, and Corn Taco Filling

3
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

6
  • 2 cups vegetable broth
  • 1 cup frozen corn (or canned/fresh)
  • 15 oz. canned black beans, rinsed and drained
  • 10 oz. canned diced tomatoes with green chilies (undrained)
  • 2 U garlic cloves, minced
  • 1/4 cup chopped green onions
  • 1 tbsp. fresh lime juice
  • 1 tsp. ground cumin
  • 1 tsp. oregano
  • 1 tsp. chili powder
  • 1/2 tsp. coriander
  • 1/8 tsp. cayenne pepper
  • Salt and pepper

Nutritional Facts

Serving Size: 
3/4 cup
Amount Per Serving
Calories 206
Calories from Fat 7
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 787mg
34%
Total Carbohydrate 46g
15%
Dietary Fiber 11g
44%
Sugars 2g
Protein 9g

Directions

  1. Add everything to the slow cooker. Cook on low for 4 hours.
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