Enchilada Bulgur Ring
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 473.18 ml bulgur
- 946.36 ml water or 946.36 ml chicken stock
- 226.79 g mushrooms, chopped
- 1 onion, chopped
- 283.49 g frozen spinach, thawed and squeezed dry
- 2 garlic cloves, chopped
- 425.24 g canned pinto beans
- 396.89 g red enchilada sauce
- 118.29 ml fat free sour cream
- 113.39 g fat free monterey jack pepper cheese, shredded
- 236.59 ml Egg Beaters egg substitute
- 14.79 ml chili powder
- 4.92 ml cumin
- 170.09-226.79 g red enchilada sauce, Garnish
- 56.69-113.39 g fat free monterey jack pepper cheese, shredded, Garnish
directions
- 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.
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Reviews
-
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.
Tweaks
-
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.