1clovegarlicminced (I add this in the last 15 minutes)
¼cupchopped fresh cilantro
salt to taste
Toppings:
8-108-inch flour tortillas
shredded sharp cheddar cheesevegan alternative or your choice
thinly sliced lettuce
salsa
sour creamvegan alternative or your choice
Chopped fresh cilantrooptional
Instructions
In the base of your slow cooker dump all ingredients up to diced green chillies. Set slow cooker on low heat and cook for about 4 hours, or until barley is tender and most of the liquid is absorbed.
About 15 minutes before serving add minced garlic and fresh cilantro to the crockpot. Taste for salt and adjust if necessary. (This will depend on whether you use low or no sodium beans, tomatoes and stock).
To serve, offer toppings - fresh green onions, fresh chopped cilantro, shredded cheese, salsa and sour cream. Fill each burrito with ½ cup to ⅔ cup of filling and add toppings as desired.
Leftovers store nicely for 3-4 days refrigerated or in freezer for up to a month.
Notes
Nutritional information represents ⅙ of the filling only, excludes toppings and wrapsThere are totally acceptable & yummy vegan alternatives for sour cream and cheese shreds available these days. GIve some a try! Use your favourite.