Enchilada Guts

Melt 2 tablespoons of butter in a skillet on medium heat. Add 3 tablespoons of finely diced red onion and 4 cloves of garlic, minced. Saute until the onion is translucent. Add 1 1/2 cups of leftover pearled barley and 1 1/2 cups of leftover pinto beans (with pot liquor), 1 cup frozen corn, 1 1/2 cups diced tomato, 3 tablespoons taco sauce, cumin, salt and white pepper. Cook over medium heat until it bubbles. Turn down the heat and let it simmer for around ten minutes. Melt cheese over the top. Serve over lettuce with a dollop of sour cream. Yum.

(Credit for the recipe name goes to Mariel Mr. Honey.)