1/4 cup barley
1/4 cup dry garbanzo beans
1/4 cup dry pinto beans
1/4 cup dry navy beans
water
handful of carrots
1 (15 oz.) can stewed tomatoes
handful of frozen peas
2 small red potatoes
handful of corn
handful of green beans
4-5 sliced mushrooms
garlic salt, to taste
garlic pepper, to taste
2-3 cloves garlic
1/4 onion, chopped or sliced
1/4 cup almonds (slivered or chopped)
1-2 cups shredded cheese of choice
Tortillas

If you are using dry barley and beans, toss them in a pot with plenty of water and some garlic salt, bring to a boil, and let simmer until soft and edible. Roughly 1 to 1 1/2 hours. While those are simmering, get your vegetables and potatoes ready.

You may also use canned beans: 1 can black, 1 can pinto, 1 can kidney - just get 3 different kinds for your skillet.

Barley takes about 30 minutes to boil. When grain is plump, drain and set aside.

When beans and barley are done (or if using canned):

In a skillet, pour 1/2-2/3 cup water and then layer barley and beans. Layer your vegetables, one at a time on top of bean mixture, including garlic and onion. Season with herbs and spices of choice. I like garlic pepper or Mrs. Dash and some salt. Cover and simmer until vegetables are done - about 15 minutes. Remove lid and add almonds. Stir mixture until water from bottom of skillet is gone, but mixture is still nice and thick.

Sprinkle or pile on shredded cheese of choice. Serve alone or in tortillas.

Also makes a great taco filling or taco salad alternative with chips and salsa and avocado. Enjoy!

One other substitution is to use quick brown rice under canned beans. It takes 10-15 minutes to cook and dinner can be ready in 20 minutes with the vegetables you have on hand.

Submitted by: Erin McArdle