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Vegetarian Enchiladas Recipe

by CookEatShare Cookbook

Ingredients

1/4 c. each minced onion & red or possibly green bell pepper 1 teaspoon vegetable oil 1 garlic clove, chopped 1 ounce uncooked bulgur (cracked wheat) 1/2 c. tomato sauce, divided

1/2 teaspoon chili pwdr 3 ounce rinsed, liquid removed canned red kidney beans 1/2 c. mild or possibly warm salsa 2 flour tortillas, 6" diameter each 2 1/4 c. reduced fat Monterey Jack cheese, shredded

Directions

1. In 1 qt microwaveable casserole put together onion, pepper, oil and garlic and stir to coat. Cover and microwave on High (100%) for 1 1/2 min, till onion is translucent/soft.2. Add in 2/3 cup water, the bulgur, 1/4 cup tomato sauce and the chili pwdr and stir to put together. Cover and microwave on High for 3 min; stir to put together. Cover and microwave on Medium-High (70%) for 12 min, till bulgur is tender. Add in kidney beans and stir to put together.
2. In small mixing bowl put together remaining tomato sauce and the salsa. In separate 1 qt microwaveable casserole, spread 1/4 cup of the tomato-salsa mix; set aside.
3. Spoon half of the vegetable-bulgur mix onto center of each tortilla and roll to enclose. Set tortillas, seam side down, in prepared casserole; top with remaining tomato salsa mix and the cheese.
4. Cover and microwave on High for 2 min, till heated through.

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