Mexican Bulgur Pilaf


Bulgur is a great grain to use any time of year, but its robust quality makes it especially welcome for cold-weather meals. Prepared salsa lends an instant Southwestern flair to this pilaf.
MEAL PLAN: Before starting the pilaf, microwave several sweet potatoes on high—pierce several times, and allow about 4 to 5 minutes per potato.
Accompany the pilaf with flour or corn tortillas as well, warmed by wrapping in moist paper towels and microwaving for just a few seconds.

  • servingServings


  • 1 cup uncooked bulgur
  • 2 (16-oz.) cans black, pink or pinto beans, rinsed and drained
  • 1 cup prepared salsa, or more to taste
  • 2 scallions (white and light green parts), chopped
  • 1/4 cup chopped cilantro
  • 1 tsp. ground cumin


1.In large saucepan, bring 2 cups water to a boil. Stir in bulgur, and return to a boil. Reduce heat to low, cover and simmer gently until water is absorbed, about 15 minutes.

2.Fluff bulgur with fork, then stir in beans, salsa, scallions, cilantro and cumin. Increase heat to medium-low and cook, uncovered, stirring occasionally, just until heated through, about 5 minutes. Serve hot.

Nutrition Information

  • Serving Size: 6 Servings
  • Calories: 314
  • Carbohydrate Content: 62 g
  • Fat Content: 1 g
  • Fiber Content: 13 g
  • Protein Content: 17 g
  • Sodium Content: 164 mg