Barley with Pinto Beans, Tomatoes, and Mushrooms

Ingredients

• 2 cups barley hot cooked
• 15.5 ounce pinto beans rinsed drained canned
• 14.5 ounce canned tomatoes diced with mild green chiles canned
• 4 teaspoons cilantro leaves fresh minced
• 2  garlic cloves minced
• 1 ounce pre-shredded monterey jack cheese 
• 2 teaspoons olive oil 
• 0.5 cup onion finely chopped
• 0.8 teaspoon oregano dried
• 0.1 teaspoon pepper 
• 6 ounce pre- portobello mushrooms coarsely chopped
• 0.3 teaspoon salt 
• 1 tablespoon tomato paste 
• 1 cup vegetable broth 

Equipment

• frying pan

Directions

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