That stands for bean & barley burrito.
While I don't know what measurements I used for the seasoning, I do know them for the other ingredients. Someday I'll make this again and I'll measure the seasonings and update this. For now, if any one makes it, you'll just have to "season to taste."
1 c. barley
1 (14.5-oz) can broth, vegetable or chicken (about 2 c.)
1/2 c. water
1/4 tsp salt
1 can La Costena black beans (19.75 oz)
1 tsp cumin
2 Tbsp + 1 tsp honey
dash of cayenne pepper
1 c. freshly shredded cheddar cheese
1 lg. tomato, diced (I like tomatoes that are just slightly green still - mostly red w/ faint green stripes)
In a large pot, bring broth and water to a boil. Then add salt and barley, stir once, cover, and reduce heat to low. (May also add cumin, garlic, or onion powder or whatever Mexican seasonings you'd like to the cooking barley.) Cook for 45 minutes. After about 30 minutes, start prepping your cheese and veggies. Next, separate beans from their juices and reserve juice. In a blender, puree beans w/ 1/4 c. of reserved juice for 20-30 seconds. You want it to be blended but a little chuncky. Warm beans in a small saucepot over med heat. When barley is done, drain liquid and put barley and beans in a mixing bowl. Add cumin and honey to taste. Stir. (You should be able to taste both - it'll be like a sweet, almost spicy, cumin flavor.) Add salt to taste and a dash of cayenne (and garlic or onion again if you want). Stir. To assemble: *tortilla, bean/barley, cheese, lettuce, tomato, cilantro.
*Warm tortillas are so much better than cold. Warm in microwave (15 sec per side), dry skillet, or wrapped in foil in a warm oven.
**Makes a lot of the bean/barley mixture. At least 1 qt. Use what you need, then freeze the rest.
Sorry I'm not a food photographer :(. Heck, who am I kidding? I'm not even a regular photographer!