YIELD: 8 servings
2⁄3 cup quick barley
1 cup slivered almonds
4 cups cooked black beans
1 cup shredded cheddar or Monterrey-Jack-style soy cheese
2 Tbsps. minced fresh cilantro (optional)
8 (8-inch) tortillas
1 cup prepared fresh salt-free guacamole
1 cup prepared fresh salsa or pico de
1. Preheat oven to 350°F.
2. In a small pot on the stove, bring 11⁄3 cups 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.
3. Stir together barley, almonds, beans, cheese, 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" baking dish. Cover with foil and bake 30 minutes. Serve with guacamole and salsa or, fresh avocado slices, if available. (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.)
Recipe and photo by the Almond Board of California.