Mexican-Style Bulgur

Rebeka Bergin Rebeka Bergin

    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.

Article ID,18233786425,Servings,4,Paper Link,

Bulgur Wheat (uncooked),1 Cup,washed thoroughly
Coconut Oil,1 Tablespoon
Garlic,3 cloves,minced
Bell Pepper,1,chopped
Black Beans,400g Can,drained & rinsed
Chopped Tomatoes,400g Can
Sweet Corn,1 Cup
Ground Cumin ,1 Tablespoon
Ground Coriander,1 Teaspoon
Paprika,½ Tablespoon
Chili Powder, ½ Teaspoon
Vegetable Stock*,1½ Cups
Dried Oregano,1 Teaspoon
Sea Salt & Black Pepper,A Pinch,
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.