One-Pot Tex-Mex Bulgur
8
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(s)
1 cup(s), chopped
Garlic
3 medium clove(s)
Uncooked bulgur
1 cup(s)
Chili powder
1 tsp
Ground cumin
1 tsp
Paprika
0.5 tsp
Fat free reduced sodium vegetable broth
1.5 cup(s)
Kosher salt
0.5 tsp
Canned low sodium black beans
15 oz
Canned diced tomatoes
14.5 oz
Frozen corn kernels
1 cup(s)
Crumbled queso fresco cheese
0.5 cup(s)
Avocado
1 item(s), medium
Cilantro
0.5 cup(s)
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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