Four Grain-and-Vegetable Burritos

Ingredients

• 3 cups carrots chopped
• 1 cup celery chopped
• 1 tablespoon chili powder hot
• 1 cup black beans dried
• 10 10-inch flour tortillas ()
• 4  garlic cloves minced
• 2.5 ounces gouda cheese smoked shredded
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground coriander 
• 2 teaspoons ground cumin 
• 1.5 cups leek chopped
• 1 cup lentils uncooked
• 1 leaf lettuce shredded
• 1 cup mushrooms finely chopped
• 2 tablespoons olive oil 
• 1.5 cups onion chopped
• 0.5 cup pearl barley uncooked
• 0.3 teaspoon pepper 
• 0.5 cup raisins 
• 1 cup bell pepper red chopped
• 1 cup rice medium-grain uncooked
• 1.3 cups commercial peach salsa 
• 0.3 teaspoon salt 
• 0.7 cup cup heavy whipping cream fat-free sour
• 2 cups tomatoes chopped
• 3 cups vegetable broth canned divided

Equipment

• dutch oven

Directions

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans. Cover; let stand 8 hours.
2. Drain.
3. Heat oil in Dutch oven over medium heat.
4. Add carrot and next 5 ingredients (carrot through celery); saut 5 minutes.
5. Add beans, 1 1/2 cups broth, chili powder, and next 4 ingredients (chili powder through garlic). Cover; cook 5 minutes.
6. Add remaining 1 1/2 cups broth, rice, lentils, barley, raisins, salt, and pepper; bring to a boil. Reduce heat; simmer 25 minutes. Stir in tomato; set aside.
7. Warm tortillas according to package directions. Spoon 1 cup bean mixture down the center of each tortilla. Top each with 1 tablespoon cheese and shredded lettuce; roll up.
8. Cut each burrito in half diagonally; place 2 burrito halves on a plate; serve with 1 tablespoon sour cream and 2 tablespoons salsa.
9. Note: You can substitute two (15-ounce) cans black beans, drained, for 1 cup dried beans and omit step 1, if desired.