Vegetable-Barley Casserole

2 t. olive oil
1 small onion, chopped
1 clove garlic, minced
3 cups Swiss chard, coarsely chopped*
2 cups frozen corn, thawed and drained
1 cup dark kidney or black beans
1 14-1/2 oz. can diced tomatoes with chilies (I used Rotel)
2 cups cooked barley
1/4 t. cumin
1/4 t. dried oregano
1/2 t. salt
pepper to taste
1/2 cup sharp, low-fat shredded cheddar cheese

*remove tough stems from chard with a knife before chopping

Preheat oven to 350 degrees.

Heat oil in a large nonstick skillet and sauté onion until translucent. Add garlic and Swiss chard and cook until chard is tender, about 5 minutes. Add corn, beans, tomatoes, barley, cumin, oregano, salt and pepper and heat through.

Coat a 3-quart baking dish with nonstick spray and spread barley mixture evenly into dish. Sprinkle with cheese and bake until cheese melts, about 25 minutes.

Serves 6