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Black Bean & Barley Burrito

Black Bean & Barley Burrito


  • 1/3 cup quick barley
  • 1/2 cup slivered almonds
  • 2 cups cooked black beans
  • 1/2 cup shredded cheddar or Monterrey-Jack-style soy cheese
  • 1 tablespoon minced fresh cilantro (optional)
  • 4 (8-inch) tortillas
  • 1/2 cup prepared fresh salt-free guacamole
  • 1/2 cup prepared fresh salsa or pico de gallo


Preheat oven to 350°F.  In a small pot on the stove, bring 2/3 cup 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. 

Stir together beans, barley, cheese, almonds 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-inch baking dish.  Cover with foil and bake 30 minutes.  Serve with fresh avocado slices or guacamole and salsa.

*At this point, 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.

Nutritional Analysis

Per serving for 4 servings:

Calories 412
Fat 16g
Saturated 2.8g
Monounsaturated 7.6g
Polyunsaturated 2.3g
Carb 52g
Protein 18g
Cholesterol 3mg
Fiber 7g
Calcium 257mg
Magnesium 100mg
Sodium 677mg
Potassium 660mg
Vitamin E 3.8mg*
*Total Alpha-Tocopherol Equivalents
Courtesy of the Almond Board of California