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Ingredientes
- 1 Tbsp. Plus 1 teaspoon extra virgin olive oil
- 2 x Cloves garlic, minced
- 1 c. Minced onions
- 1 c. Minced green pepper
- 2 c. Sliced mushrooms
- 1 lb Canned kidney beans, rinsed and liquid removed
- 8 ounce Can salt free tomato sauce
- 1 lb Can tomatoes, minced, undrained
- 1/2 c. Bulgur, uncoooked
- 1/2 c. Water
- 1 tsp Dry oregano
- 1 tsp Grnd cumin
- 1 tsp Chili pwdr
Direcciones
- Heat oil in a large nonstick skillet over medium heat. Add in garlic, onions, green pepper, and mushrooms. Cook 10 min, or possibly till vegetables are tender, strirring occasionally. Add in remaining ingredients. Reduce heat to low, cover, and cook 15 min. Stir several times while cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 442g | |
| Recipe makes 4 servings | |
| Calories 264 | |
| Calories from Fat 54 | 20% |
| Total Fat 6.13g | 8% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 835mg | 35% |
| Potassium 1002mg | 29% |
| Total Carbs 44.62g | 12% |
| Dietary Fiber 13.1g | 44% |
| Sugars 10.37g | 7% |
| Protein 11.75g | 19% |
