how2heroes » Bulgur Tacos with Roasted Red Pepper Sour Cream

Entrees » Bulgur Tacos with Roasted Red Pepper Sour Cream

Nutrition instructor Todd Seyfarth substitutes ground beef with bulgar wheat to create a flavor-packed, nutritional dinner option. When cooked similarly to taco meat with bold Southwestern seasonings, bulgur yields the look and similar texture to ground beef. Todd mounds the taco with avocado and salsa and demonstrates an easy low-fat sour cream and roasted red pepper topping.

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Serves 4

Ingredients

1 cup bulgur wheat
1 cup water (have more ready if needed)
3 tbsp taco seasoning (store-bought or grind equal parts pink peppercorn, chile powder, cumin seed & coriander)
4 multigrain tortillas

Roasted Red Pepper Sour Cream

1 red bell pepper, roasted
¾ cup low-fat sour cream
fresh lime juice

Filling Suggestions

avocado, red onion & romaine lettuce
fresh lime juice & cilantro leaves
salsa or diced tomatoes
sharp cheddar cheese, shredded

How-to

Preheat oven to 350º
Toast bulgur wheat in sauté pan over medium heat, 3-5 minutes, swirling the pan often to assure even toasting. Watch to prevent burning
Roast pepper on a baking sheet at 350º for 45 minutes. Set aside and allow to cool
Mix 3 tbsp taco seasoning with 1 cup of water and add to the toasted bulgur. Cook over medium heat for 3-5 minutes, stirring occasionally. Taste at 3 minutes for doneness. If water has evaporated and the bulgur is still hard, add ¼ - ½ cup more water
Meanwhile, puree roasted red pepper in food processor. Fold puree into sour cream and mix in lime juice

Assemble Tacos

For a vegan taco, layer tortilla with bulgur and fillings; do not add cheese or roasted red pepper sour cream
If not serving vegan appetites, add cheese and serve with roasted red pepper sour cream