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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This has the nice presentation when baked in a bunt cake pan and topped with enchilada sauce and cheese. Ingredients:
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 |
Directions:
1. Add bulgur to boiling water or stock, cover and simmer for 15 to 20 minutes or till all liquid is absorbed.
2. Pre heat oven to 350.
3. While bulgur is cooking chop vegetables and great cheese.
4. 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.
5. 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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