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One-pot Tex-Mex bulgur

One-pot Tex-Mex bulgur

Total Time
30 min
10 min
20 min
Quick-cooking bulgur (cracked wheat) is a great whole grain option for busy nights. Here, it teams up with black beans, tomatoes and smoky spices for a hearty dinner. To make it gluten-free, sub in quinoa for bulgur (it might need to simmer a few minutes more). Or, to go vegan, replace feta with a vegan cheese.


Canola oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Burghul, dry

1 cup(s)

Chilli powder

1 tsp

Ground cumin

1 tsp

Smoked paprika

½ tsp

Vegetable stock, liquid, salt-reduced

1½ cup(s), (375ml)

Canned black beans, rinsed, drained

1 400g can

Canned diced tomatoes

1 400g can

Frozen corn

1 cup(s), thawed

Reduced fat feta cheese

120 g, crumbled


1 medium, thinly sliced

Fresh coriander

½ cup(s), leaves


  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion and garlic, stirring, for 4-5 minutes, until softened. Add bulgur, chilli, cumin and paprika and cook, stirring, for 1 minute or until fragrant.
  2. Stir in stock, beans and tomatoes. Bring to the boil. Reduce heat, cover and simmer for 13-15 minutes, until liquid is absorbed. Stir in corn.
  3. Remove pan from heat and divide mixture among 6 plates. To serve, top evenly with feta, avocado and coriander.