Barley, BlackBean and Corn Burritos in the Crock Pot

This recipe is from the Southern Living Slow Cooker Cookbook 2005 version. The link is to my copy but there are newer versions. We ate this today and it was really good! We will have it again but I think I may just do it on the stove top because our weekday schedule isn't really conducive to crock pot cooking. Kyle had to work today and I forgot to put the stuff in first thing when we got up so I made adjustments. I cooked it for 1.5 hours on high and almost 2 on low so it would be done on time. Here is Reese enjoying his own mini burrito.
1 15 ounce can Black Beans rinsed and drained
1 10 ounce can diced tomatoes with green chiles undrained -- I used Rotel
1 cup uncooked fine barley
2 cups fat free less sodium chicken broth
3/4 cup frozen corn kernels (I used a whole cup)
1/4 cup chopped green onions
1 TBLS lime juice (I used lemon)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 garlic clove minced
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1/4 cup chopped fresh cilantro
tortillas
shredded cheese
salsa
sour cream

Place the first 11 ingredients up to the **** in the crock pot (3-4 QT) stir well
cover and cook 4-5 hours on low until liquid is absorbed.
stir in cilantro.

fill tortilla as a normal burrito and add your sour cream and salsa.

I used more spice than they said. I don't really measure. I used a palm full of cumin and chili powder plus a little extra for good measure and about a whole teaspoon of cayenne. I used a heaping tablespoon of minced garlic in a jar.

Kyle was surprised that just one burrito filled him up. He also said if he had not known in advance this was a veggie night he didn't think he would have noticed there was no meat.