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.
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- 2 cups vegetable broth
- 1 cup pearl barley
- 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
Add everything to the slow cooker. Cook on low for 4 hours.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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