Crockpot Barley and Bean Tacos with Avocado Chipotle Cream

Crockpot Barley and Bean Tacos with Avocado Chipotle Cream |

Hi!  How are ya?  How was your weekend?  It was beautiful here on Saturday and I soaked up every single second I could outside.  But more importantly, my mom is here!  She flew in yesterday and I have big plans for her week-long visit.  You know, restaurants, shopping at the outlets – all very important things.  Yes yes.  {On that note – just a warning that it may take me longer to respond this week – as we will be busy with said shopping}.

Anywho, I made you some tacos.  And they involve the crockpot so they are super duper easy.  Dump in everything for the filling, walk away and return to a delicious dinner.  Or if you are like me and make it when you are home all day, you can be tortured by the awesome smells wafting from the kitchen that are making you crazy hungry and wanting to eat everything in sight.

Crockpot Barley and Bean Tacos with Avocado Chipotle Cream |

And this recipe makes a ton of food.  So you can have as many tacos as you want, which is always a very good thing, yes?  I think I like mexican food a little too much for my own good.

These tacos are nice and filling, as they are packed with barley, beans and veggies.  Plus, you can then top them off with a creamy, slightly smoky avocado chipotle cream, some feta and lots of chopped cilantro.

Please excuse the fact that the avocado cream isn’t actually on the tacos in the pictures.  I meant to top them right before I started shooting and then apparently completely forgot.  In my defense I am constantly swatting away one hungry little beagle who likes to try to steal the food off the table while I’m taking photos.  I can’t even begin to tell you how many photos I have with her nose in the shot.  She thinks she’s so sneaky but that snout is hard to miss.

Crockpot Barley and Bean Tacos with Avocado Chipotle Cream |

And now I want some more tacos … although that’s pretty much the case all of the time.

Yield: filling for at least 20 tacos

Crockpot Barley and Bean Tacos with Avocado Chipotle Cream

Recipe for crockpot barley and bean tacos. With barley, beans and plenty of veggies. Topped with an avocado chipotle cream, feta and lots of cilantro.

Did you make this recipe?


For the filling:

  • 1 red onion, chopped
  • 1 cup frozen corn
  • 1 can black beans, drained and rinsed
  • 1 (14 ounce) can fire-roasted diced tomatoes
  • 1 cup barley*
  • 2 cups low-sodium vegetable broth
  • juice of ½ a lime
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon garlic powder

For the avocado chipotle cream:

  • 1 ripe avocado
  • 1 ½ tablespoons plain greek yogurt
  • 1 tablespoon half and half
  • 1 teaspoon minced chipotle pepper in adobo sauce
  • ⅛ teaspoon salt, or more to taste

For serving:

  • flour or corn tortillas
  • chopped cilantro
  • crumbled feta


  1. To make the filling – add all of the filling ingredients to a crockpot. Give it a good stir then cover and cook on low for 5 to 6 hours. You want most of the liquid to be absorbed and the barley to be nice and tender and chewy.
  2. To make the avocado cream – remove the pit from the avocado and scoop the flesh into a medium bowl. Mash well with a fork. Add in the greek yogurt, half and half, minced chipotle and salt. Mix until well combined.
  3. To serve – spoon some of the filling onto a tortilla. Top with some of the avocado cream, cilantro and feta.

*I used hulled barley for this recipe (I buy it from the bulk bins at whole foods). If you can’t find hulled barley and use pearled barley instead, you will likely be able to reduce the cooking time by about an hour or so since pearled barley cooks quicker.

The filling that you cook in the crockpot makes a ton of food (i.e. enough for at least 20 tacos!). For the avocado cream, the amounts listed are enough for about 8 to 10 tacos, depending on how much you use. I just made another batch of the avocado cream when we were ready to eat the rest of the filling.

Cook Nourish Bliss. Filling inspired by a recipe given to me by a friend (hi jenna!)