Tex-Mex Bulgur and Beans

Tex-Mex Bulgur and Beans

Ingredients

2 tsp. olive oil
1 cup of red or green pepper, chopped
1 cup red onion, chopped
1/2 cup grated carrot
1 tsp. chili powder
1/2 tsp. sea salt
1/4 tsp. ground cumin
1/8 tsp. ground black pepper
1 cup water
3/4 cup of vegetable stock
1 large clove garlic, minced
1 cup medium grain bulgur
1 can (15oz)red kidney beans, drained
1 can (7oz) whole kernel corn, drained
1/2 cup grated, reduced-fat Mexican cheese
blend or vegan "cheese"

In a large non-stick skillet, heat oil over medium heat.
Stir in the onion, carrot and pepper. Cook, stirring often,
for about 4 minutes.

Stir in the chili powder, sea salt, pepper, garlic and cumin.
Add the water and vegetable stock and stir to mix well.
Bring mixture to a boil.

Stir in the bulgur, beans and corn. Reduce heat, cover and
simmer for about 15 minutes. Remove from heat and allow
to stand for another 10 minutes or until the liquid is absorbed.

Place on serving plates and top with cheese.
Add some tortilla chips and a side of fresh fruit. Serve with
Sangria or the beverage of your choice.

Makes about 4 entree size servings.

8 grams of fat, 314 calories, 14 grams of fiber per serving.