Barley, Fennel and Black Bean Wrap Recipe

• 1 cup barley
• 15.5 oz. can black beans - drained
• 1 bunch scallions – chopped
• 1 bulb fennel – chopped fine
• ½ cup Italian parsley – chopped fine
• 2 tsp. ground Coriander
• ½ tsp. salt
• ¼ tsp. black pepper
• Juice of 1 lemon
• ½ cup Monterey Jack cheese – shredded
• 2 vine-ripe tomatoes – sliced
• 1 tbs. olive oil
• Flour Tortilla Wrap

Directions