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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 474.3
  • Total Fat: 9.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 522.4 mg
  • Total Carbs: 84.0 g
  • Dietary Fiber: 23.8 g
  • Protein: 20.1 g

View full nutritional breakdown of Mexican Bulgur Bowl calories by ingredient
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Mexican Bulgur Bowl

Submitted by: ALPHAPREP

Introduction

I make a variation on this on a regular basis. Makes two hefty portions, or two servings and some for lunch. (And it's even better the next day!)

You can also add vegetables to this - I'll chop in some zucchini, or frozen corn, or more tomatoes if I have them on hand.

I make a variation on this on a regular basis. Makes two hefty portions, or two servings and some for lunch. (And it's even better the next day!)

You can also add vegetables to this - I'll chop in some zucchini, or frozen corn, or more tomatoes if I have them on hand.


Number of Servings: 2

Ingredients

    1 tablespoon olive oil
    1 medium onion, chopped
    1 cup frozen peppers (or 1 medium red bell)
    3 cloves of garlic, roughly sliced
    2 tomatoes, chopped roughly
    1 tablespoon cumin powder
    1 can organic pinto beans (no salt added preferable)
    1/4 cup salsa (I used fresh papalote)
    1/2 cup bulgur wheat
    about 3/4 cup water

    Optional (but not counted in the calories - a dollop of sour cream or plain yogurt, grated cheddar or pepperjack cheese, freshly topped cilantro, or a squeeze of lime.)

    Note: The salsa I use (from Papalote in San Francisco) is quite spicy - if your salsa is not, just add some chile powder.

    Note 2: I don't add salt, because my salsa (and the beans if they don't say no salt added) already has enough in it. BUT - if the final dish tastes a little flat - just add a little bit of good salt to perk it up.

Directions

1. In a large saute pan, heat the olive oil over medium-low heat, and saute the onions, peppers, and garlic, stirring occasionally, until they have softened and turned translucent. (No Browning!! At least 15 minutes, up to 45 minutes on low if you have the time)

2. Add the chopped tomatoes, cumin, pinto beans with their liquid, and salsa, and stir.

3. Add the bulgur wheat, and about 3/4 cup of water to add to the liquid (the bulgur wheat will expand and soak it all up!)

4. Stir, cover, turn the heat down to low, (stir every few minutes) and simmer until the bulgur is tender and has absorbed a large amount of water - about 15 to 20 minutes.

Serve with optional condiments!

Number of Servings: 2

Recipe submitted by SparkPeople user ALPHAPREP.






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