Spray a medium saucepan with nonstick cooking spray and place over medium heat.

Add diced yellow onion, minced garlic, and finely chopped jalapeno (optional) to the saucepan.

Cook and stir the mixture for 5 minutes until the onions become translucent.

Add pearl barley and diced tomatoes to the saucepan.

Cook for 3 minutes, stirring occasionally.

Stir in chili powder, cumin, and sea salt.

Add water and bring the mixture to a boil.

Reduce the heat to low, cover the saucepan, and simmer for 40 minutes.

Remove the saucepan from the heat and let it stand, covered, for 10 minutes.

Add black beans and chopped fresh cilantro to the pilaf.

Toss gently to combine the ingredients.

Let the mixture stand for 5 minutes to warm the beans through.

Serve the Mexican Barley Pilaf warm.