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One-pot tex-mex bulgur

One-Pot Tex-Mex Bulgur

6
Points®
Total Time
31 min
Prep
10 min
Cook
21 min
Serves
6
Difficulty
Easy
Quick-cooking bulgur (cracked wheat) is a great whole-grain option for busy nights when time is tight. Here, it simmers with black beans and fire-roasted tomatoes, along with smoky spices, to create a hearty Tex-Mex dinner. For a gluten-free version, you can substitute quinoa for bulgur; the cooking time should be similar, though you might need to simmer just a few minutes longer. And this can easily become a vegan meal by omitting the cheese or using a vegan cheese instead.

Ingredients

Canola oil

1 Tbsp

Uncooked onion

1 cup(s), chopped

Garlic

3 clove(s), minced

Uncooked bulgur

1 cup(s)

Chili powder

1 tsp

Ground cumin

1 tsp

Paprika

½ tsp, smoked

Low sodium vegetable broth

1½ cup(s)

Kosher salt

½ tsp

Canned low sodium black beans

15 oz, drained and rinsed

Canned diced tomatoes

14½ oz, fire-roasted variety

Frozen corn

1 cup(s)

Crumbled queso fresco cheese

½ cup(s)

Avocado

1 item(s), thinly sliced

Cilantro

½ cup(s), leaves

Instructions

  1. Heat canola oil in a large skillet over medium-high heat. Add onion and garlic; sauté until almost tender, 4-5 minutes. Add bulgur, chili powder, cumin, and paprika; cook 1 minute, stirring constantly so spices don’t burn.
  2. Add vegetable stock, salt, black beans, and tomatoes. Bring to a boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed, 13-15 minutes. Stir in corn.
  3. Remove pan from heat; sprinkle evenly with cheese and top with avocado and cilantro.
  4. Serving size: about 1½ cups with 1/4 avocado and 2 tbsp cheese

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