This recipe evolved over several years to the get to "best"!
Olive oil 1 12 oz jar roasted red peppers, process in food processor or chop fine (sometimes I substitute a couple of tomatoes grated using a box grater) ¼ cup chili powder 3 tablespoons dried oregano 1-2 teaspoons coriander seed Black pepper ¼ teaspoon smoked paprika 2 15-ounce cans black beans (no or low sodium) A couple of pickled jalapeno slices (or more if you want it hotter) cut up fine 1 cup bulgur wheat ¾ cup frozen corn Some broth or water as needed (if too dry) Garnishes: Sour cream, shredded cheese, cilantro, hot sauce In a large pot, heat the olive oil. Add the spices and cook for a minute or two. Add roasted red pepper puree; sauté about 5 minutes, stirring occasionally. Add the rest of the ingredients. Mix to combine. If necessary, add a bit of broth or water to make sure everything is covered. Bring to a boil; simmer until the bulgur is soft. Serve with garnishes of choice.
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Hi, I'm KathleenI started dabbling in cooking as a teenager. I've learned a lot over the years. Just ask my family about the "cheese ball" aka supposed to be fondue incident. At this point, cooking is relaxing to me. I also enjoy coming up with mashup recipes. Archives
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