|Sat Fat||2.8 g
|Mono Fat||7.6 g
|Poly Fat||2.3 g
||Vitamin E||3.8 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
Flavorful and refreshing, these hearty burritos combine barley, slivered almonds, and black beans with cheese, cilantro, and salt-free guacamole. Every bite is a fiesta, one you’ll want to attend every day.
1/3 cup quick barley
1/2 cup slivered almonds
2 cups cooked black beans
1/2 cup shredded cheddar or Monterrey-Jack-style soy cheese
1 tablespoon minced fresh cilantro (optional)
4 (8-inch) tortillas
1/2 cup prepared fresh salt-free guacamole
1/2 cup prepared fresh salsa or pico de gallo
Preheat oven to 350°F. In a small pot on the stove, bring 2/3 cup water to a boil. Stir in barley, cover, and turn heat to low. Simmer 10 to 12 minutes or until tender. Remove from heat and let stand 5 minutes. Meanwhile, roast almonds. Stir together beans, barley, cheese, almonds and cilantro in a medium bowl. Place 1 cup of this mixture in the center of each tortilla, and roll up burrito style.* Brush each burrito with water and place in a greased 8- by 9-inch baking dish. Cover with foil and bake 30 minutes. Serve with fresh avocado slices or guacamole and salsa.
*At this point, burritos may be wrapped individually in foil and refrigerated or frozen for later reheating. To reheat a thawed burrito, bake in a 350°F oven for 30 minutes.