Mexican Beans & Barley

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Nutritional Info
  • 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

View full nutritional breakdown of Mexican Beans & Barley calories by ingredient
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A new twist on an old favorite! A new twist on an old favorite!
Number of Servings: 2


    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


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: 2

Recipe submitted by SparkPeople user BELIEVE208.

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