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,https://paper.dropbox.com/doc/Mexican-Style-Bulgur--AaBsUXJWLcLIJz0dtM1hAwinAg-DVheU2ynzikz9owiDfgx8
Day,Lunch,Dinner
Calories,324,Macros
Fat,6g,47
Protein,14g,51
Carbohydrates,61g,226
Allergens,Egg-Free,Nut-Free,Milk-Free,Soy-Free,Seafood-Free
Suitability,Fat-Loss,Vegetarian,Vegan,Keto

Ingredient,Amount,Style
Bulgur Wheat (uncooked),1 Cup,washed thoroughly
Coconut Oil,1 Tablespoon
Onion,1,chopped
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.