In crock pot combine:
15 oz can black beans
10 oz can Rotel tomatoes
1 c uncooked barley
2 c chicken broth
3/4 c frozen corn
1/4 c chopped green onion
1 T lime juice
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne pepper
1 garlic clove, minced
Cook on low 4-5 hours, until barley is tender and liquid is absorbed.
Stir in 1/4 c fresh cilantro.
Serve in tortilla shells with regular taco toppings.
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