Bulgur Tacos with Roasted Red Pepper Sour Cream
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