Barley, Black Bean and Corn Burritos

Meatless Monday!!! Simple, easy, and delicious. If you face resistance from your family members because there is no meat - feel free to add some shredded chicken.

Barley, Black Bean and Corn Burritos
15oz. can black beans, drained and rinsed
1 can Rotel tomatoes w/green chilies, undrained
1 c. barley, uncooked
2 c. chicken stock
1/2 c. frozen corn
2 green onions, chopped
1 lime, juiced
2 t. ground cumin
2 t. chili powder
1/2 - 1 t. cayenne pepper (depends how spicy you want this)
1 clove garlic, minced
1/4 c. fresh cilantro, chopped
Sharp cheddar and/or monterey jack cheese, shredded
Lettuce, chopped
Salsa
Sour Cream

Place black beans through garlic in crockpot and stir. Cover and cook on low for 4 hours or until barley is tender and liquid is almost all absorbed. Stir in fresh cilantro and another splash of lime juice (if you want). Spoon over warm tortillas and sprinkle with cheese. Serve on a bed of lettuce with a dollop of sour cream and salsa over top.

I also make some fresh guacamole to serve alongside: avacado, a squeeze of lime juice, diced tomato, fresh cilantro, and salt.