Crockpot Breakfast Burritos

Crockpot Breakfast Burritos

•1 15oz can black beans, drained and rinsed
•1 10oz can diced tomatoes with green chiles, don’t drain
•1 cup uncooked pearl barley
•2 cups vegetable broth
•3/4 cups frozen corn, no need to thaw
•1/4 cup chopped green onions
•1 tablespoon fresh squeezed lime juice
•1 teaspoon ground cumin
•1 teaspoon chili powder
•1/2 teaspoon ground red pepper
•3 garlic cloves, chopped

1. Place the following in a crockpot, give it all a stir, and set the pot on low. Cook for 4-5 hours (I usually go for 5).
2. When the filling is done, scramble however many eggs you intend to eat, and spread some of the filling on an flour tortilla along with the eggs.
3. Garnish with any or all of the following:
•Shredded cheddar cheese
•Fresh cilantro

Crockpot Breakfast Burritos

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