Here is a recipe straight from Canyon Ranch in Tucson, AZ. Enjoy!
2 and 1/2 cups (20 fl. oz. /625 ml) vegetable stock, canned low-salt vegetable broth, or water
Pinch of each: ground chili, cayenne pepper, ground cumin, and garlic
1 and 1/4 cups (7 and 1/2 oz. /235 g) bulgur wheat
3 cups (24 oz. /750 g) canned vegetarian refried black beans
6 corn tortillas, wormed
1 head iceberg lettuce, cored and shredded
3 cups (18 oz. / 560 g) Roasted-Corn Salsa (See our Roasted-Corn Salsa Recipe Post)
3 green onions, sliced, for garnish
In a medium saucepan, bring the stock, broth, or water and the chili, cayenne, cumin and garlic to a boil. Add the bulgur wheat, reduce heat to low, and simmer, covered for 20-25 minutes, or until the bulgur is softened but still slightly crunchy. Remove from heat and set aside.
In a saucepan, cook the beans over medium heat until heated through.
To assemble: Top each of the 6 tortillas with one-sixth of the refried beans, cooked bulgur, shredded lettuce and salsa. Garnish with green onions and serve immediately.
Makes 6 Servings
Per Serving: 340 Calories, 69 g Carbohydrates, 0 mg Cholesterol, 2 g Fat, 17 g Protrein, 400 mg Sodium
*From Sharon O’Connor’s book Spa. Copyright 1998. Page 61.