Enchilada Bulgur Ring

Elevate your weeknight dinner with this vibrant and satisfying Enchilada Bulgur Ring, a unique twist on traditional enchiladas that's as eye-catching as it is delicious. This recipe combines the nutty goodness of tender bulgur wheat with a bold medley of black beans, red bell peppers, and zesty enchilada sauce, all seasoned with smoky spices like cumin, chili powder, and paprika. Layered with melted cheddar cheese and baked to perfection in a bundt pan, this dish comes out as a beautifully molded ring that's perfect for sharing. Garnished with fresh cilantro and served with lime wedges for a citrusy kick, this vegetarian masterpiece is an easy yet impressive option for family meals or casual gatherings. Ready in under an hour, it’s a flavorful, wholesome dish that’s both healthy and indulgently comforting.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 cup bulgur wheat
• 2 cups water
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 1 cup shredded cheddar cheese
• 0.25 cup cilantro, chopped (optional)
• 4 lime wedges (optional for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a bundt pan or a ring mold with non-stick spray or olive oil, ensuring all surfaces are evenly coated.

Step 2

In a medium saucepan, bring the 2 cups of water to a boil. Add the bulgur wheat, reduce to a simmer, stir, and cover. Cook for 12-15 minutes, or until the bulgur is tender and the water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.

Step 3

While the bulgur is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.

Step 4

Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2-3 minutes until the vegetables are tender and fragrant.

Step 5

Stir in the black beans, enchilada sauce, ground cumin, chili powder, smoked paprika, and salt. Mix well and let the mixture simmer for 5 minutes, allowing the flavors to meld together.

Step 6

Once the bulgur is ready, add it to the skillet with the enchilada mixture and stir to combine thoroughly.

Step 7

Transfer half of the bulgur mixture into the prepared bundt pan, pressing it firmly into the mold. Sprinkle half of the shredded cheddar cheese evenly over the layer.

Step 8

Add the remaining bulgur mixture, pressing it down again to ensure it holds its shape. Sprinkle the top with the remaining shredded cheese.

Step 9

Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Step 10

Remove the bundt pan from the oven and let it cool for 5-10 minutes. Carefully invert the pan onto a serving plate and gently remove the ring mold.

Step 11

Garnish with chopped cilantro, if desired, and serve with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	1845.9 grams (1845.9g)

Amount per serving	% Daily Value*
Calories	1912

Total Fat 72.60g	93%
Saturated Fat 29.70g	149%
Polyunsaturated Fat 3.40g
Cholesterol 121mg	40%
Sodium 3430mg	149%
Total Carbohydrate 252.20g	92%
Dietary Fiber 68.10g	243%
Total Sugars 17.80g
Protein 82.20g	164%

Vitamin D 0IU	0%
Calcium 1178mg	91%
Iron 18mg	98%
Potassium 2726mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 16.5%

Carbs: 50.7%