Mexican-Style Bulgur

Servings: 4



Heat the Coconut Oil in a pot on a medium heat then add the Onion and Bell Pepper (any colour) and sauté until the onion becomes translucent (around 3-4 minutes). Add the Cumin, Chilli Powder, Ground Coriander, Paprika, and Bulgur Wheat and fry off for 2 minutes.

Pour the Chopped Tomatoes into the pot and cook for 2 minutes, then add the Vegetable Stock, Dried Oregano, Sea Salt and Black Pepper. Bring the pot to the boil, then reduce the heat, cover, and simmer for 15 minutes (add a little water if it starts to stick).

Uncover, add the Black Beans and Sweet Corn and then re-cover and cook for another 10 minutes (until the Bulgur Wheat is tender).

*Some varieties of vegetable stock and stock pots/cubes contain ingredients derived from animals, so always check packaging if you want to avoid all animal products.

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