Lunch

Mexican Beans and Barley is for Lunch.

Mexican Beans and Barley takes 10 minutes to prepare.

Mexican Beans and Barley takes 15 minutes to cook.

Mexican Beans and Barley makes 2 servings.

The ingredients for Mexican Beans and Barley are:

1 Small Onion, chopped
1 tsp. Olive Oil
1 cup lentils (cooked w/out salt)
1/2 cup pearled barley (cooked w/out salt)
2 tbsp Salsa (I use an All Natural bland with very low sodium)
1/4 cup Red. Fat Cheddar Cheese (you could substitute red. fat Mex. Blend cheese)
2 tbs. Red. Fat Sour Cream
Optional: sprinkle or two of Goya Sazon Con Cilantro

Here is how you make Mexican Beans and Barley:

Makes 2 Servings (or 1VERY generous serving) *Great "one pot" meal for a hearty lunch or dinner w/ a side salad** Prep time does not include the soaking and cooking of the lentils or barley. I do mine in a large batch the night before - enough for lots of variations!1. Heat the lentils and barley in the microwave for 1 1/2 minutes (sprinkle with a little water). Set aside.2. In a non-stick skillet saute the onion (until translucent) in the olive oil. 3. Add the salsa to the cooked onion & cook for just a few seconds (to heat salsa)4. Add the lentils and barley to the onion and salsa mixture. (Season w/ Goya Sazon if you'd like. Sprinkle w/ salt if desired - just increase your sodium count.)5. Combine cheese and sour cream. Flatten out the bean/lentil mixture in your skillet and spoon the cheese/sour cream mixture on top (spread as evenly as possible).6. Cover and let steam just long enough to melt cheese.Serve and Enjoy!!! Number of Servings: 2Recipe submitted by SparkPeople user BELIEVE208.

The nutritional information for Mexican Beans and Barley is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 245.5

• Total Fat: 5.7 g
• Cholesterol: 8.8 mg
• Sodium: 166.2 mg
• Total Carbs: 35.9 g
• Dietary Fiber: 10.2 g
• Protein: 14.3 g

Mexican Beans and Barley is Mexican cuisine.

The dietary needs meet for Mexican Beans and Barley is Vegetarian