Bulgur Mexicana

  • 2 tbsp. salad oil
  • 2 fresh jalepeno chilies (stemmed, seeded, and finley chopped)
  • 1 large (about 1/2 lb.) onion (chopped)
  • 3/4 cup #2 medium or #3 coarse bulgur
  • 1/2 tsp. dry oregano leaves
  • 2 cans (10 oz. each) enchilada sauce
  • 1 can (8 oz.) kidney beans drained
  • 1 can (14 1/2 oz.) Mexican-style stewed tomatoes
  • 6 flour tortillas (about 8 in. wide)
  • 2/3 cup toasted wheat germ
  • Fresh cilantro sprigs
  • 1 package (10 oz.) frozen chopped Swiss chard or spinach
  • Purchased salsa
  • Unflavored yogurt
  1. Pour oil into a 12-inch frying pan over medium heat; add onion and bulgur. Stir often until onion is limp, about, about 10 minutes. Mix in enchilada sauce, tomatoes, wheat germ, Swiss chard, chilies, oregano, and beans. Cover and simmer until liquid is absorbed, 10 to 15 minutes; stir several times to break up chard. Meanwhile, wrap tortillas in foil and heat in a 350° oven until hot, about 15 minutes. Or, to heat in a microwave oven, wrap tortillas in paper towels and loosely enclose in plastic wrap; warm on full power (100 percent) until hot to touch, 10 to 45 seconds. Pour bulgur mixture into a bowl and garnish with cilantro sprigs. To each portion, add salsa and yogurt to taste. Accompany with warm tortillas.