Vegetarian Slow Cooker Burritos
Recipe type: Slow Cooker Entree
Prep time: 
Total time: 
Serves: 6 to 8
These Vegetarian Slow Cooker Burritos are going to rock your dinner table. Packed with whole grain barley, veggies, and beans, they are a complete meal on their own with a Tex Mex flair. They are easy, they are tasty, and there’s a good chance your kids will eat them without complaint.
Burrito Filling
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (10 oz) can Rotel, Diced Tomatoes and Green Chiles
  • 1 cup uncooked pearl barley
  • 3 cups broth
  • 1 cup frozen whole-kernel corn
  • 1 large red bell pepper, diced
  • ¼ cup chopped green onions
  • 1 tablespoon fresh squeezed lime juice
  • 1 tablespoon ground cumin
  • 1 tablespoon ground chili powder
  • 1 garlic clove, minced
For Serving
  • ¼ cup chopped fresh cilantro
  • flour tortillas
  • shredded cheese
  • mixed greens and/or baby spinach
  • 2 cups salsa
  • 1 cup sour cream
  1. Place all of the ingredients for the burrito filling into slow cooker and stir until well combined. Cover and cook on low for 3 to 4 hours or until barley is tender and liquid has been absorbed.
  2. Assemble burritos by spooning mixture down center of tortillas, sprinkle with cheese and fresh cilantro. Serve with salsa and sour cream. Optional, serve with mixed greens and/or baby spinach for a more complete meal.
Recipe Adapted from Cooking Light 2012.
Recipe by Some the Wiser at