One-pot tex-mex bulgur
1 cup(s), chopped
3 medium clove(s), minced
½ tsp, smoked
fat free reduced sodium vegetable broth
canned low sodium black beans
15 oz, drained and rinsed
canned diced tomatoes
14½ oz, fire-roasted variety
frozen corn kernels
crumbled queso fresco cheese
1 item(s), medium, thinly sliced
½ cup(s), leaves
- 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.
- 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.
- Remove pan from heat; sprinkle evenly with cheese and top with avocado and cilantro.
- Serving size: about 1½ cups with 1/4 avocado and 2 tbsp cheese