Crockpot Barley and Bean Tacos with Avocado Chipotle Cream

Dinner

These vegetarian tacos are so delicious you won’t even realize there is no meat in them! Low in sodium & fat, these tacos are perfect for your taco Tuesdays!

Serves: 20

Nutrition Information: 149 calories (per taco), 2.8 g fat, .6 g saturated fat, 86 mg sodium, 25.3 g carbs, 6.4 g fiber, 1.8 g sugars, 7.2 g protein (calculated without serving ingredients)

Ingredients

  • 1 red onion, chopped
  • 1 cup frozen corn
  • 1 can black beans, drained and rinsed
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 (14 ounce) can fire-roasted diced tomatoes
  • 1 cup barley*
  • 2 cups low-sodium vegetable broth
  • juice of ½ a lime

Avocado Chipotle Cream:

  • 1 avacado
  • 1 ½ tablespoons of plain greek yogurt
  • 1 tablespoon half and half
  • 1 teaspoon of minced chipotle pepper in adobo sauce
  • ⅛ teaspoon salt (can add more to taste)

Other ingredients:

  • Flour or corn tortillas
  • Chopped cilantro and crumbled feta

Directions

    1. Add all of the filling ingredients together into a crockpot. Make sure to stir and then cook and cover on low from 5 to 6 hours.
    2. To make the avocado cream: make sure to remove the pit from the avocado and scoop the ripe flesh into a medium bowl. You can mash it with a spoon or fork and add in the greek yogurt, along with the half and half, chipotle and salt. Mix well.
    3. Enjoy and serve the filling and chipotle cream onto a tortilla of your choosing.