Prep 20 mins
Cook 30 mins
This has the nice presentation when baked in a bunt cake pan and topped with enchilada sauce and cheese.
- 2 cups bulgur
- 4 cups water or 4 cups chicken stock
- 8 ounces mushrooms, chopped
- 1 onion, chopped
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 garlic cloves, chopped
- 15 ounces canned pinto beans
- 14 ounces red enchilada sauce
- 1⁄2 cup fat free sour cream
- 4 ounces fat free monterey jack pepper cheese, shredded
- 1 cup Egg Beaters egg substitute
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 6 -8 ounces red enchilada sauce, Garnish
- 2 -4 ounces fat free monterey jack pepper cheese, shredded, Garnish
- Add bulgur to boiling water or stock, cover and simmer for 15 to 20 minutes or till all liquid is absorbed.
- Pre heat oven to 350.
- While bulgur is cooking chop vegetables and great cheese.
- Stir mushrooms, onion, spinach, garlic, pinto beans, 14 ounces red enchilada sauce, sour cream, 4 ounces jack cheese, eggbeaters, chili powder, and cumin to bulgur. Press into bunt cake pan that has been spraded with pam. Bake 350 for 30 minutes.
- Let cool 10 minutes in bunt cake pan. Turn onto serving plater, garnish with warmed reaming enchilada sauce and other 4 ounces of pepper jack cheese.
We really enjoyed this recipe. I suggest a longer cooking time(about 45 min)for it to firm up more. I used sour cream and guacamole to top it. I think it tastes like cheese enchiladas. We will add this to our regular weekly menu! Thanks for sharing!
Well, this gets at least one of its stars for being the most unique recipe I've made this year! I will say first that mine never solidified enough to turn it out of the pan. I even baked it and cooled it a bit longer, but after a while the natives got restless and we just dished it out like casserole.The flavor was surprisingly mild; I doubled the garlic and next time I will probably add 1/2 t or so of salt as well. The mildness could be b/c I used cheddar instead of pepper jack for DS. We served with cheese and salsa instead of enchilada sauce, and the salsa added a nice crunch. DH and DS really enjoyed it, but for me I think I will saute the onions next time as they were a bit too raw and crunchy for my tastes. The servings are HUGE, btw, and quite hearty. Thanks for this creative, healthy, and TOTALLY filling dish. Made for Newest Zaar Tag.