Barley, black bean, and corn burritos from Cooking Light Slow-Cooker Tonight!: 140 Delicious Weeknight Recipes That Practically Cook Themselves by Cooking Light Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on January 27, 2018

    As Christine noted, a healthy, tasty dish. It was very, very easy to prep. Mine was finished three hours before serving time and sat at SC warm for three hours- still very moist without being sloppy. I used whole wheat tortillas, and they were just as tasty to me as flour ones. I also served the red leaf lettuce greens as a full salad ( with avocado, tomatoes, and celery) rather than just alone next to the burrito. This would make a great company meal for vegetarian diners.

  • Christine on March 18, 2016

    A healthy, tasty dish. I served in as-is in bowls instead of in tortillas.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.