Black Bean & Barley Burrito Bowls

Ooey gooey cheesy burrito bowl

Today the fridge held sad old wilted little veggies that begged to be cooked up and a Tupperware container with leftover barley. Initially I wanted to make burritos, but unfortunately all I had were three pieces of cut up tortilla in a bag. Hence, the creation of this delicious concoction. It’s man-approved and can be tailored for whatever you’ve got in the fridge.

Black Bean & Barley Burrito Bowls

Serves 2


  • one cup cooked barley (or other whole grain), warmed
  • 2 cups chopped root vegetables (any combination of carrots, daikon, sweet potatoes, etc.)
  • olive oil
  • salt and pepper
  • one small can black beans, rinsed
  • one large garlic clove, smashed and chopped
  • water or veggie broth
  • one green bell pepper, diced
  • shredded cheddar cheese (Dayia or organic)
  • cayenne pepper
  • garlic powder
  • oregano
  • cumin

Extras if you’ve got them: tortillas, salsa, avocado, sour cream, chives


Preheat the oven to 350 degrees. Toss the root veggies with a tablespoon of olive, salt and pepper. Bake for 30-40 minutes until veggies are nice and toasty. Flip with a spatula every so often so they cook evenly. Meanwhile place the chopped bell pepper in a saute pan with a tablespoon of water or broth over medium heat. Add garlic and rinsed beans to pan. Stir, adding broth as needed to keep the mixture moist. Sprinkle with garlic powder, cayenne pepper, oregano and cumin. Simmer for another 10 minutes. Allow mixture to cool a little, and then carefully blend with a few spoonfuls of liquid (one safety tip is to hold the blender’s lid slightly open with a towel so that steam can escape). Spread half of the barley in each individual casserole dish. Next layer the black blean mixture, followed by veggies. Top with a generous portion of cheese (vegan or otherwise). Place casserole dishes on a cookie sheet and broil until cheese is melted (2-3 minutes for “regular” cheese and 6-7 minutes for nondairy). Top with optional extras of your choice. Enjoy!

Leftover barley, warmed in microwave with a sprinkle of water

Creamy back bean layer

Flavorful winter veggies

Left: organic cheese for M, Right: veg version for me

A manly meal

(Crispy & super-easy tortillas: warm oil in a pan, cook soft tortillas for two minutes on each side, sprinkle with salt)

Topped with chives

Do you have any creative solutions for leftovers? Have you ever tried barley? What else would you make with roasted root veggies?


1 Comment

Filed under Dining in

One response to “Black Bean & Barley Burrito Bowls

  1. Pingback: Black & Brown | veggievinyasa

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