Vegetarian Express--Bulgur Tacos & Frijoles Borraches

[Guest guest]

The Vegetarian Express Cookbook says that each *menu* in the book can be ready

in 28 minutes or less (working at a steady but unhurried pace). Here's the

first of those menus I'll be posting this week. It suggests serving these with

sliced avocado.

 

 

* Exported from MasterCook *

 

Bulgur Tacos

 

Recipe By :Vegetarian Express, Nava Atlas

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Express

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup raw bulgur

1 tablespoon olive oil

1 medium onion -- chopped

1 small red or green bell pepper

2 cloves garlic -- minced

1/2 cup thick tomato sauce or canned tomato puree

2 teaspoons chili powder

12 taco shells

GARNISHES:

shredded lettuce

2 medium tomatoes -- diced

1/2 cup sliced black olives

salsa or picante sauce

 

Combine the bulgur with 1 1/2 cups of water in a small saucepan. Bring to a

boil, then cover and cook at a steady simmer for 15 minutes, or until the water

is absorbed.

 

In the meantime, heat the oil in a medium sized skillet. Saute the onion over

moderate heat for 2 to 3 minutes or until translucent. Add the diced bell

pepper and garlic and saute until all are golden, about another 5 minutes.

 

When the bulgur is done, transfer it to the skillet and add the tomato sauce and

chili powder. Cook, stirring, until the mixture is well-blended, then remove

from the heat and cover.

 

Place the taco shells on a platter. Prepare the garnishes and place each in

separate bowls.

 

Just before serving, transfer the bulgur mixture to a covered serving container.

Have everyone assemble their own tacos as follows: Line each taco shell with a

handful of shredded lettuce, followed by a scoop of bulgur mixture. Garnish the

top with diced tomatoes, black olives, and salsa or picante sauce.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 177 Calories (kcal); 10g Total Fat; (47% calories from fat); 3g

Protein; 22g Carbohydrate; 0mg Cholesterol; 207mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Frijoles Borrachos (Beer Stewed Pinto Beans)

 

Recipe By :Vegetarian Express, Nava Atlas

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Express

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 16 oz cans pinto beans -- rinsed & drained

1/2 cup light beer

3 scallions -- sliced

--to 4

2 tablespoons chopped green chiles -- (to 3 tbsp)

1 teaspoon ground cumin

 

Combine all the ingredients in a large saucepan and bring to a simmer.

 

With a potato masher, mash about half the beans. Simmer gently but steadily for

another 2 to 3 minutes or until the liquid base becomes a thick sauce.

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 525 Calories (kcal); 2g Total Fat; (3% calories from fat); 32g

Protein; 97g Carbohydrate; 0mg Cholesterol; 18mg Sodium

Food Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

NOTES : This dish thickens as it stands. If you're not using it immediately, or

if you're reheating leftovers, add a small amount of water to loosen the

consistency.

 

If you have some fresh cilantro, adding a handful of chopped leaves to this dish

at the end of its cooking time lends a special flair to the flavor.

Nutr. Assoc. : 0 0 0 0 0 0