Barley and Bean Tacos Healthy Recipe

Crockpot Barley & Bean Tacos

Posted on Posted in Healthy Recipes

INGREDIENTS:

FOR THE FILLING:

  • 1 red onion, chopped
  • 1 cup frozen corn
  • 1 can black beans, drained and rinsed
  • 1 (14 ounce) can fire-roasted diced tomatoes
  • 1 cup barley*
  • 2 cups low-sodium vegetable broth
  • juice of ½ a lime
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon garlic powder

FOR THE AVOCADO CHIPOTLE CREAM:

  • 1 ripe avocado
  • 1 ½ tablespoons plain greek yogurt
  • 1 tablespoon half and half
  • 1 teaspoon minced chipotle pepper in adobo sauce
  • ⅛ teaspoon salt, or more to taste

FOR SERVING:

  • flour or corn tortillas
  • chopped cilantro
  • crumbled feta

DIRECTIONS:

  1. To make the filling – add all of the filling ingredients to a crockpot. Give it a good stir then cover and cook on low for 5 to 6 hours. You want most of the liquid to be absorbed and the barley to be nice and tender and chewy.
  2. To make the avocado cream – remove the pit from the avocado and scoop the flesh into a medium bowl. Mash well with a fork. Add in the greek yogurt, half and half, minced chipotle and salt. Mix until well combined.
  3. To serve – spoon some of the filling onto a tortilla. Top with some of the avocado cream, cilantro and feta.

This recipe is found at CookNourishBliss.com

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