Ingredients

                  2 cups                          fat-free, lower-sodium organic vegetable broth or chicken broth

                  1 cup                            uncooked pearl barley

                  3/4 cup                        frozen whole-kernel corn

                  1/4 cup                        chopped green onions

                  1 Tbsp                          fresh lime juice

                  1 tsp                            ground cumin

                  1 tsp                            chili powder

                  1/2 tsp                          ground red pepper

                  1 (15-ounce) can        lower-sodium black beans, rinsed and drained

                  1 (10-ounce) can        diced tomatoes and green chilies, undrained

                  1                                  garlic clove, minced

                  1/4 cup                        chopped fresh cilantro

                  8 (8-inch)                    flour tortillas

                  3 oz                              shredded reduced-fat sharp cheddar cheese (about 3/4 cup)

                  8 cups                          thinly sliced curly leaf lettuce

                  1/2 cup                        bottled salsa (low sodium)

                  1/2 cup                         light sour cream

                  Chopped fresh cilantro (optional)

Preparation

                  1. Place first 11 ingredients in a 3- to 4-quart electric slow cooker; stir well. Cover and cook on LOW for 4 hours or until barley is tender and liquid is absorbed. Stir in 1/4 cup cilantro.

                  2. Heat tortillas according to package directions. Spoon 2/3 cup barley mixture down center of each tortilla. Sprinkle each with 1 1/2 tablespoons cheese; roll up. Place 1 cup lettuce on each of 8 plates; top each with 1 burrito. Spoon 1 tablespoon salsa and 1 tablespoon sour cream over each serving. Sprinkle with additional cilantro, if desired.