- Total Time
This Tex-Mex casserole is jam-packed with tasty, fiber-rich ingredients. We used Swiss Chard but spinach, kale or turnip greens are all great options.
canola oil2 tsp
uncooked onion(s)1 small, chopped
garlic clove(s)1 clove(s), medium, minced
frozen corn kernels2 cup(s), thawed and drained
uncooked Swiss chard3 cup(s), thick stems removed, coarsely chopped
canned diced tomatoes14 ½ oz, with chilies, well-drained
cooked pearl barley2 cup(s), quick-cooking recommended
cumin seeds¼ tsp
dried oregano¼ tsp, crushed
table salt½ tsp
black pepper¼ tsp, freshly ground
cooking spray2 spray(s)
WeightWatchers Reduced Fat Mexican style blend shredded cheese½ cup(s), sharp-variety recommended
- Preheat oven to 350ºF.
- Heat oil in very large nonstick skillet over medium heat. Add onion, garlic, corn and Swiss chard; cook, stirring frequently, until onion is translucent and Swiss chard is tender, about 5 minutes. Stir in tomatoes, barley, cumin, oregano, salt and pepper; heat through.
- Coat a 2 1/2- to 3-quart baking dish with cooking spray. Spoon barley mixture into prepared dish in an even layer; sprinkle with cheese. Bake until cheese melts and mixture is hot, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before slicing into six pieces. Yields 1 piece per serving.