Bulgur wheat Mexican street corn fritters, avocado crema, cotija cheese and pickled red onions served with bandito beans.
Yield: 4 Servings
Pickled Red Onions (prepare the day before) makes ½ cup
¼ cup apple cider vinegar
2 tablespoons water
1 tablespoon granulated sugar
4 oz thinly sliced red onions, about 1 cup
Avocado Crema makes 1 cup
4 teaspoons lime juice
¾ cup light sour cream
¼ cup smashed avocado
½ teaspoon Kosher salt
½ teaspoon ground cumin
2 teaspoons finely minced jalapenos or preferred hot pepper (optional)
Bandito Beans makes 1 quart
6 oz dried pinto beans, soaked overnight, or 2 cans of No Salt Added pinto beans, drained & rinsed
1 teaspoon canola oil
¼ cup diced yellow onions
1 teaspoon minced garlic
1/3 cup diced green bell pepper or preferred hot pepper
2 teaspoon chili powder
¼ cup No Salt Added canned diced tomatoes OR fresh Roma tomatoes
Bulgur Wheat & Corn Fritters
¾ cup bulgur wheat
1 ½ cups water
2/3 cup fine yellow cornmeal
1 1/3 cup quick oats
1 ¾ oz crumbled cotija cheese (about 1/3 cup)
1 fresh egg OR ½ cup pasteurized liquid eggs
½ cup finely chopped fresh cilantro
½ teaspoon Kosher salt
½ teaspoon ground black pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
¼ cup oil for pan frying
Mexican Grilled Corn Bulgur Fritter Plate
12 Bulgur Wheat Fritters
4 oz Pickled Red Onions
¼ cup Avocado Crema
1 oz Cotija Cheese
4 teaspoons chopped fresh cilantro
Eggs, Gluten, Milk, WheatNutritional Information
|Calories from Fat||210|
To Prepare Pickled Red Onions:
Place vinegar, water, and sugar in a saucepan. Bring to a boil. Place onions in a stainless steel mixing bowl. Pour hot marinade over onions, ensuring that onions are submerged. Cool quickly, cover, and keep in the refrigerator overnight. When ready to use, drain and discard excess marinade.
To Prepare Avocado Crema:
Place all ingredients in a small food processor or blender. Process until smooth. Alternatively, smash all ingredients together with a fork or a whisk until well combined; this will make a slightly chunkier sauce. Cover and keep in the refrigerator until ready to use.
To Prepare Bandito Beans:
If using dry beans: THE DAY BEFORE, pick, rinse and drain beans. Soak beans in first listed water overnight in refrigerator. Leave enough room in container for beans to expand. Combine beans and second listed water, bring to a boil. Reduce heat and simmer for 1 – 1 1/2 hours or until tender. If using canned beans, drain and rinse beans on day of cooking. Heat oil in large kettle or pot, sauté onion, garlic and peppers until soft. Stir in beans, ancho chili powder, and tomatoes. Simmer for 5-7 minutes until heated through and keep warm until ready to eat.
To Prepare Bulgur Wheat & Corn Fritters:
Cook bulgur wheat – combine bulgur and water in a small pot. Bring to a boil; cover, reduce heat and simmer until tender, about 12-15 minutes. Drain off excess liquid and cool to room temperature. Combine all remaining ingredients except oil and mix well; form mixture into ¼-cup fritters. You should have enough mixture for 12 fritters. Heat oil in a sauté pan over medium-high heat. When hot and oil begins to shimmer, add fritters. Sauté both sides until golden brown and heated through, or 165 degrees F with an instant-read thermometer. Keep warm until ready to eat.
To Assemble Mexican Grilled Corn Bulgur Fritters:
Place 3 fritters on a small plate. Place the following ingredients in order on top of each plate:
– 1/4 cup pickled onions
– 1 tablespoon avocado crema
– 1 tablespoon cotija cheese
Garnish top of cheese with 1 teaspoon cilantro on each plate. Serve with ½ cup Bandito Beans.
– If you cannot find cotija cheese, drained feta cheese may make a good substitute.
– Prep ahead! These fritters can be made in large batches and frozen prior to or after cooking.
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