Instructions

• Preheat your oven to 375 degrees Fahrenheit.
• Cook the pearl barley in vegetable broth according to package instructions, usually about 30-40 minutes, until tender but not mushy.
  2 cups vegetable broth
• Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sauté until translucent and fragrant.
  1 tablespoon olive oil, 1 onion, 2 cloves garlic
• Add diced bell pepper, corn kernels, and black beans to the skillet. Cook for about 5 minutes until heated through.
  1 bell pepper, 1 cup corn kernels, 1 cup black beans
• Stir in chili powder, cumin, salt, and black pepper. Coat the veggies evenly with the spices.
  1 teaspoon chili powder, 1 teaspoon cumin, 0.5 teaspoon salt, 0.25 teaspoon black pepper
• Combine the cooked barley and the vegetable mixture in a casserole dish.
• Stir in half a cup of salsa, then sprinkle shredded cheddar cheese on top.
  0.5 cup salsa, 1 cup shredded cheddar cheese
• Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
• Remove from oven and let cool slightly before serving to allow flavors to settle.