Southwest Bulgur Loaf
Discover the hearty and flavorful Southwest Bulgur Loaf, a protein-packed vegetarian main dish bursting with bold Tex-Mex flair. This recipe combines the nutty goodness of bulgur wheat with vibrant vegetables, creamy black beans, and a zesty blend of cumin, chili powder, and smoked paprika for a savory kick. Topped off with shredded cheddar cheese and fresh cilantro, the loaf is baked to golden perfection and infused with a bright splash of lime juice. Perfect for weeknight dinners or as a crowd-pleasing dish, this Southwest-inspired creation is both nutritious and satisfying. Serve it warm with your favorite salsa or avocado slices for a true taste of southwestern comfort.
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 1.5 cups boiling water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup canned black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 0.5 cup panko breadcrumbs
- 2 large eggs, lightly beaten
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 as needed nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Spray a standard loaf pan with nonstick cooking spray and set aside.
In a medium bowl, combine the bulgur wheat and boiling water. Cover the bowl with a plate or lid and let it sit for 15 minutes, until the bulgur is softened and has absorbed most of the water. Drain any excess liquid if necessary.
Heat the olive oil in a skillet over medium heat. Add the chopped onion, red bell pepper, green bell pepper, and a pinch of salt. Sauté for 5-7 minutes, until the vegetables are softened.
Add the minced garlic to the skillet and cook for 1 minute, until fragrant. Stir in the tomato paste, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 2 minutes, stirring frequently, to toast the spices.
Transfer the sautéed vegetables to a large mixing bowl. Add the softened bulgur, black beans, shredded cheddar cheese, breadcrumbs, eggs, chopped cilantro, and fresh lime juice. Mix until all the ingredients are well combined.
Spoon the mixture into the prepared loaf pan, pressing it down evenly and smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, until the loaf is set and the top is golden brown.
Allow the loaf to cool in the pan for 10 minutes before carefully removing it. Slice and serve warm, garnished with additional chopped cilantro if desired.
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 2763 mg | 120% | |
| Total Carbohydrate | 239.9 g | 87% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 21.8 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1148 mg | 88% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2659 mg | 57% | |
*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.
