Hearty with Barley Freezable Burritos

This is the time of the year when life gets busy and I start grabbing pretzels and raisins for supper instead of something normal. When I've had a busy and tiring day, the last thing I feel like doing is whipping up an award winning meal. I've noticed a few freezable burrito recipes and realized that they could be little lifesavers.

Portable. Microwavable. And a quick and easy lunch or supper option. Since I just squeezed out 24 burritos with this recipe, it's safe to say that we'll be eating them a lot!

I actually made two different kinds (chicken will yellow squash and black beans with corn) but used the same base for both to save time and money. I also stuffed them with veggies and barley so they are filling and healthy! Of course, there are plenty of ways to make a burrito, but here's my version!

I started out with peppers and onions.

Of course, spinach and mushrooms had to be cooked up too!

Yellow squash--how I love you.

Add some chicken...delish!

Mix up the hearty barley with mushrooms, cilantro, peppers, onions, and green salsa.

Oh, and let's not forget the lime!

Grab a tortilla. Toss on the the mixture.

Roll.

Ready to freeze!

Here's the recipe!

Hearty with Barley Freezable Burritos:
{Printable Recipe}
Makes 8 large chicken burritos, 8 large black bean burritos, and 8 small black bean burritos.
(If you'd prefer only chicken or only bean, simply double the ingredients for that particular one!)

Ingredients for both:
2 cups of uncooked barley
2 green, yellow, or red peppers
1 medium onion
2 cups of chopped spinach or other leafy green
8 oz chopped mushrooms
1 tbsp extra virgin olive oil
1 jar (16 oz) green salsa
1 cup shredded cheddar cheese
1 lime
16 large flour tortillas
8 medium flour tortillas (or four large tortillas)
Cilantro to taste (I use about a handful of fresh cilantro)
Cumin and chili pepper to taste
Tin foil for wrapping

Ingredients for chicken and yellow squash burritos:
2 cooked chicken breasts, shredded (about 2 cups)
2 medium yellow squash

Ingredients for black bean and corn burritos:
24 oz can of black beans, drained and rinsed
1 bag (16oz) frozen corn

Directions:
1. Cook barley according to directions on package
2. Chop peppers, onion, spinach, and mushrooms
3. Add EVOO to medium pan and start cooking onions, after a few minutes add peppers, mushrooms, and spinach. Cook until heated through. Drain veggies.
4. Add veggies to cooked barley. Cut lime and squeeze juice into the mixture. Add salsa and cheese.
5. Mix well and set aside.
7. Chop up yellow squash, add to frying pan and saute until cooked through
8. Place cooked squash into a medium bowl with shredded chicken. If you like, add a dash of cumin and chili pepper to the mixture.
9. In another pan, cook corn and black beans until heated through. Drain and put in a bowl.
10. Using a slotted spoon to help drain liquid, equally separate the barley mixture between the chicken bowl and the black bean bowl. Mix the barley and chicken mixture well. Do the same with the black beans and corn. You should now have two bowls--one with chicken and barley, and the other with black beans and barley.
11. Warm tortillas for about 10-15 seconds in the microwave.
12. On top of a square piece of tin foil, place a warm tortilla. With a slotted spoon, scoop about one cup of either mixture unto the tortilla. Pull up edges, roll, and then wrap with tin foil. Repeat.
13. Place wrapped tortillas into a large freezer bag to help reduce freezer burn. When ready to eat, remove from freezer, remove tin foil, put on plate, and cook in the microwave until cooked through (usually about 1-3 minutes)

Feel free to contact me with any questions! It may seem a little complicated, but it is actually pretty simple and didn't take much time at all :)

{I'm sharing at It's Overflowing, Tatertots and Jello, Whipperberry}