Barley With Pinto Beans, Tomatoes, And Mushrooms

• Cooking spray
• 2 teaspoons olive oil
• 1/2 cup finely chopped onion
• 1 (6-ounce) package pre-sliced portobello mushrooms, coarsely chopped
• 1 (15.5-ounce) can pinto beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes with mild green chiles
• 1 cup vegetable broth
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 3/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups hot cooked barley
• 4 teaspoons minced fresh cilantro
• 1/4 cup (1 ounce) pre-shredded Monterey Jack cheese

1. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion and mushrooms; saute 6 minutes. Add beans, tomatoes, and next 6 ingredients; stir well. Bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Serve tomato mixture over barley, and sprinkle evenly with cilantro and cheese.

cooking spray, olive oil, onion, portobello mushrooms, pinto beans, tomatoes, vegetable broth, garlic, tomato paste, oregano, salt, pepper, barley, fresh cilantro, cheese

Taken from www.myrecipes.com/recipe/barley-with-pinto-beans-tomatoes-mushrooms (may not work)