Fancy a quick meal with a Mexican twist? This bulgur skillet takes virtually no time at all and is packed full of corn, beans and avocado. Our Veggy Hot + Spicy mix and a refreshing spritz of lime juice add the perfect finishing touch.
- 🍽Main Course
- 👪Family Meal
- 🏋🏽New Year’s Resolution
- 🚀Quick dishes
Ingredients 4 Portions
Peel the onion and garlic, finely slice and sweat in a pan with 3 tbsp. of olive oil. After two minutes, stir in 1 tsp. of Kotányi Veggy Hot + Spicy mix, then add the bulgur and fry for around 3 minutes.
Add the chopped tomatoes, fill the tin half full with water and add the water from the can. Season with salt and pepper cover and allow to simmer gently for around 15 minutes. Pour in more water if required.
Rinse the kidney beans and corn well in a sieve and allow to drain. Cut the avocado in half, then use a spoon to carefully remove the flesh from the skin and slice. Rinse and finely chop the parsley.
Two minutes before the end of the cooking time stir in the kidney beans and corn and garnish with a spritz of lime juice.
Garnish the cooked bulgur skillet with avocado and chopped parsley and serve.