Bulgur and vegetable bake

I haven’t posted a recipe in a while, so let me tell you about what I made for dinner last night. It’s vegetarian, very easy, and delicious! The amounts below were enough for dinner for two of us plus leftovers for my lunch today. I have a lot of leftovers, so it could possible be stretched to 4 people. As always, I apologise for my terrible photos!

You will need:
1-2 garlic cloves (believe it or not, the photo below is a single clove)
Oil or butter for frying
125g bulgur
Seasoning/herbs/spices of your choice
1 avocado
1 yellow pepper
1 tin of kidney beans
1 tin of chopped tomatoes
100g cheese (I used Cheddar)
Handful of salted tortilla chips

Method:

1. Chop or crush the garlic, heat some oil or butter in a small pan and then fry the garlic in the butter for a few minutes.

2. Add the bulgur to the pan with the garlic and cook according to the packet instructions. Also add seasoning/spices at this point – I used dried chilli flakes, black pepper, cayenne pepper and oregano.

3. While the bulgur cooks, chop your avocado and pepper.

4. Place the bulgur and garlic mix, pepper, avocado, kidney beans and tinned tomatoes in an oven proof dish and stir it all together.

5. Top with cheese then break up a handful of tortilla chips and scatter them over the top of the cheese.

6. Bake for around 20 minutes, until the cheese is melted and the vegetables have had a chance to heat through, then serve. You could also add a dollop of sour cream on the side of your portion – I didn’t because I didn’t have any.

Not very photogenic, but tastes delicious!

That’s it. Easy peasy. You could easily adapt it as well… use couscous or quinoa in place of the bulgur. Use different vegetables (chickpeas or different kinds of beans like haricot, black beans, whatever you want… courgette (zucchini), aubergine (eggplant), sweetcorn). You could also add chicken or another meat (cook it first). It’s a really versatile dish!

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