Barley and Black Bean Enchiladas

These rich enchiladas are filled with parsley, vegetables, and black beans, making them colorful and delicious.

Serves: 12Hands-on: 10 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 12

Ingredients

  • ½ cup medium pearl barley
  • 1 cup vegetable stock
  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 medium jalapeño pepper, seeded and minced
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 medium tomatoes, chopped
  • 1 Tbsp. chili powder
  • 12 flour tortillas (8")
  • 1¼ cup shredded pepper jack cheese, divided
  • 1¼ cup shredded part-skim mozzarella cheese, divided
  • 3 cups enchilada sauce

Directions

  • Preheat oven to 375°F. In small saucepan, combine barley and vegetable stock. Bring to a simmer. Cover and simmer until barley is tender, about 35 minutes. Drain and set aside.
  • In large skillet, heat olive oil over medium heat. Add onion, garlic, and jalapeño pepper; cook and stir for 5 minutes. Stir in black beans, corn, tomatoes, chili powder, and cooked barley; simmer for 10 minutes.
  • Divide barley mixture among the tortillas; top with a mixture of 1 cup pepper jack and 1 cup mozzarella cheese. Roll up and place in 9" x 13" baking dish. Pour enchilada sauce over all; sprinkle with remaining cheese. Bake for 45–55 minutes or until casserole is bubbling and cheese is melted and begins to brown.

Recipe Information

Serves: 12

Ingredients

  • ½ cup medium pearl barley
  • 1 cup vegetable stock
  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 medium jalapeño pepper, seeded and minced
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 medium tomatoes, chopped
  • 1 Tbsp. chili powder
  • 12 flour tortillas (8")
  • 1¼ cup shredded pepper jack cheese, divided
  • 1¼ cup shredded part-skim mozzarella cheese, divided
  • 3 cups enchilada sauce

Directions

  • Preheat oven to 375°F. In small saucepan, combine barley and vegetable stock. Bring to a simmer. Cover and simmer until barley is tender, about 35 minutes. Drain and set aside.
  • In large skillet, heat olive oil over medium heat. Add onion, garlic, and jalapeño pepper; cook and stir for 5 minutes. Stir in black beans, corn, tomatoes, chili powder, and cooked barley; simmer for 10 minutes.
  • Divide barley mixture among the tortillas; top with a mixture of 1 cup pepper jack and 1 cup mozzarella cheese. Roll up and place in 9" x 13" baking dish. Pour enchilada sauce over all; sprinkle with remaining cheese. Bake for 45–55 minutes or until casserole is bubbling and cheese is melted and begins to brown.

Nutrition Information

Nutrition Information
Amount per serving
Calories280
Total Fat9g
Saturated Fat3.5g
Cholesterol15mg
Sodium1160mg
Total Carbohydrate39g
Dietary Fiber6g
Sugars6g
Protein13g