This recipe evolved over several years to the get to "best"!
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
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.
Hi, I'm Kathleen
I 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.
This is a work in progress. Come back for more recipes soon!
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