Categories: Sandwiches- Burgers- Wraps
Ingredients
- 3 tsp. canola oil, divided
- 8 oz. ground beef (90% to 96% lean)
- 1 large sweet onion, chopped (2 cups)
- 2 garlic cloves, minced
- 2 tsp. ground cumin
- 1 tsp. ancho chile powder or regular chili powder
- 1 (14.5 oz.) can diced tomatoes with mild green chiles
- 1 cup water
- 1/3 cup medium-grind bulgur, rinsed
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 6 (8 TO 9-INCH0 whole wheat flour tortillas, warmed
- Toppings:
- 3/4 cup shredded reduced-fat pepper Jack cheese
- 3/4 cup shredded romaine lettuce
- 6 Tbsp. chopped fresh cilantro
- 6 Tbsp. chopped green onions
- 6 Tbsp. low-fat sour cream
Directions
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Heat 1 tsp. of the oil in large skillet over medium-high heat until hot. Cook beef 3 to 4 minutes or until no longer pink, stirring frequently. Place beef in sieve set over medium bowl. Drain, discard drippings.
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Add remaining 2 tsp. oil to skillet. Cook onion over medium-high heat 3 to 4 minutes or until softened, stirring frequently. Add garlic, cumin and chile powder; cook and stir 10 to 20 seconds or until fragrant.
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Return beef to skillet, stir in tomatoes, water, bulgur, salt and pepper. Bring to a boil; reduce heat to medium-low to low. Simmer, covered, 20 to 25 minutes or until bulgur is tender and flavors have blended. (Filling can be made 2 days ahead. Cover and refrigerate. Reheat in microwave or on stovetop, adding a little water, if needed.)
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Spoon beef mixture onto tortillas; sprinkle with toppings. Fold burrito-style.