YIELD: 8 servings 2⁄3 cup quick barley 1 cup slivered almonds 4 cups cooked black beans 1 cup shredded cheddar or Monterrey-Jack-style soy cheese 2 Tbsps. minced fresh cilantro (optional) 8 (8-inch) tortillas 1 cup prepared fresh salt-free guacamole 1 cup prepared fresh salsa or pico de gallo 1. Preheat oven to 350°F. 2. In a small pot on the stove, bring 11⁄3 cups water to a boil. Stir in barley, cover, and turn heat to low. Simmer 10 to 12 minutes or until tender. Remove from heat and ...
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