Enchilada Bulgur Ring

Name: Enchilada Bulgur Ring
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; 12 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

15 ingredients

8 steps

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
12 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.
5

Press into bunt cake pan that has been spraded with pam.
6

Bake 350 for 30 minutes.
7

Let cool 10 minutes in bunt cake pan.
8

Turn onto serving plater, garnish with warmed reaming enchilada sauce and other 4 ounces of pepper jack cheese.