Healthy Salsa Verde Taco Casserole

For salsa verde, preheat oven to 400°F. Line a 15×10-inch baking pan with foil. For oil-free: Spread tomatillos, onion, and jalapeños in pan. *(If using oil: Toss tomatillos, onion, and jalapeños, with 1½ teaspoons oil; spread in pan.)* Roast 30 minutes or until slightly charred. Cool slightly. Transfer to a blender. Add ⅓ cup cilantro, the lime juice, and ½ teaspoon of the salt. Cover and blend until mostly smooth. Reduce oven temperature to 375°F. In a large nonstick skillet cook mushrooms over medium 6 minutes or until tender. Stir in barley, chili powder, cumin, garlic powder, and ½ cup water. Cook 4 minutes or just until water is absorbed. Stir in spinach until just wilted. For casserole (oil-free): In a large nonstick skillet cook mushrooms over medium 6 minutes or until tender.* (If using oil: In a large nonstick skillet heat the remaining 1½ **teaspoons oil**, then add mushrooms and cook over medium 6 minutes or until tender.)* Stir in barley, chili powder, cumin, garlic powder, the remaining ¼ teaspoon salt, and ½ cup water. Cook 4 minutes or just until water is absorbed. Stir in spinach until just wilted. Cut four of the tortillas into 1-inch-wide strips. Spread barley mixture in a 2-quart baking dish. Top with tortilla strips, beans, corn, nutritional yeast, and salsa verde. Bake 30 minutes or until heated through. Let cool 15 minutes before serving. Top with scallions and additional cilantro. Serve with remaining tortillas, warmed. Prep-time: 30 MINUTES / Ready In: 1 HOUR Makes 8 cups