Photo of One-pot tex-mex bulgur by WW

One-pot tex-mex bulgur

Points® value
Total Time
31 min
10 min
21 min
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.


Canola oil

1 tbsp(s)


1 cup(s), chopped


3 clove(s), large, minced

Uncooked bulgur

1 cup(s)

Chili powder

1 tsp(s)

Ground cumin

1 tsp(s)

Smoked paprika

½ tsp(s)

Fat free reduced sodium vegetable broth

1½ cup(s)

Kosher salt

½ tsp(s)

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)


1 medium, thinly sliced


½ cup(s), leaves


  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