Slow Cooker Southwestern Black Bean and Bulgur Bowls
Ingredients
- 6 ounces cherry tomatoes , quartered
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons minced fresh cilantro
- 1 tablespoon lime juice
- Salt and pepper
- 1 onion , chopped fine
- 4 garlic cloves , minced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 3 cups vegetable broth
- 3 cups water
- 1 pound (2½ cups) dried black beans , picked over and rinsed
- Salt and pepper
- 1 cup medium-grind bulgur , rinsed
- 4 ounces queso fresco , crumbled (1 cup)
Instructions
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