Barley and Bean Tacos with Avocado Chipotle Cream
These tacos are packed with savory barley and beans, and full of veggie goodness! What's great is they take very little hands-on time, since the filling cooks in a crockpot.
Servings: 8
Calories: 223kcal
Equipment
- slow cooker
Ingredients
FOR THE FILLING:
- 1 red onion chopped
- 1 cup corn frozen
- 1 14 oz can black beans drained and rinsed
- 1 14 oz can fire-roasted diced tomatoes
- 1 cup barley hulled or pearled
- 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 avocado ripe
- 1/4 cup hummus
- 1 tablespoon unsweetened plant milk
- 1-2 teaspoons chipotle in adobo minced (OPTIONAL)
- 1 lime , juice of
- ⅛ teaspoon salt or more to taste
FOR SERVING:
- 8 corn tortillas
- 1/4 bunch cilantro chopped
Instructions
- Combine all of the filling ingredients in a slow cooker. Cover and cook on low for 5-6 hours. Most of the liquid should be absorbed. Barley should be nice and tender and chewy. Hulled barley requires a longer cooker time. Pearled barley may be done in as little as 5 hours.
- To make the avocado cream, combine all the ingredients in a blender or a food processor. Reduce the amount of chipotle in adobo by half or skip if sensitive to heat. Blend until well combined.
- Make up tacos by spooning the filling into the tortilla. Top with some of the avocado cream and cilantro. Serve right away.
Nutrition
Serving: 1taco | Calories: 223kcal | Carbohydrates: 39g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 474mg | Potassium: 367mg | Fiber: 9g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1.8mg
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