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:
- 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.
- 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.
- 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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