Another rumor I have been hearing is that Honeyville’s Barley is going to be put into #10 can’s sometime in the near future! Right now we sell it in a 2.5 pound bag or a 50 pound bag. So how great will it be to have it canned and ready for long term shelf life soon? Anyway, I made these DELICIOUS Vegetarian Enchiladas with the Pearled Barley…and seriously, they were Delicious! I think they are going on the dinner menu this week! Here is the recipe:
Ingredients:
12- 6” Flour or Corn Tortillas (they are both yummy!)
2 cups Honeyville’s Barley-cooked
2 cups Honeyville’s Black Beans-cooked
2 cups Honeyville’s Freeze Dried Bell Peppers (not re-hydrated)
1/4 cup Water
1 packet Taco Seasoning
2 1/2 cups Salsa, divided
Directions:
Cook Barley- 3 cups of water to 1 cup of Barley in a pot. Bring to boil and reduce heat, cover, and simmer for 45 mins.
Put Freeze Dried Cheese in water to re-hydrate while you are mixing other ingredients
Preheat the oven to 350 degrees. Spray bottom of a 13×9” baking dish and spread 1/2 cup of Salsa over the bottom of it.
In a large bowl, mix the barley, black beans, peppers, water, taco seasoning, and 1 cup of salsa. Fill tortillas with the mixture and roll tightly. Place rolled tortilla’s seam side down in baking dish.
Pour the 1 cup remaining salsa over the tops of tortilla’s and sprinkle the re-hydrated cheese on top.
Bake for 18-20 minutes, until cheese is melted.
