Made in Michigan: Moo Moo's Vegetarian Cuisine

(WJBK) - Get this recipe courtesy of Moo Moo’s. Learn more about their vegetarian cuisine at www.moomoocuisine.com . Find Moo Moos' on Facebook here .

Ingredients:

• ¾ C Bulgur
• 1 C Water
• ½ tsp Sea Salt
• ½ tsp Granulated Garlic
• ½ tsp Dark Chili Powder

Combine Bulgur, water, sea salt, granulated garlic, & dark chili powder in small sauce pan, over med-high heat. Bring to a boil, cover, and remove from heat; set aside.

• 1 Bunch Green Onions, cleaned and chopped
• 2 Garlic Cloves, finely chopped
• 1 Red Belle Pepper, cleaned and diced
• 2 tsp Olive Oil
• 1 TBL Dark Chili Powder
• 1TBL Ground Cumin
• Dash of Sea Salt
• 1 can Chick Peas (or Garbanzo Beans), drained and rinsed

Method:

1. Heat sauté pan to medium heat. Add green onions & garlic, sauté until light brown, about 2-3 minutes. Add red belle peppers and olive oil; sauté until soft, about 4 minutes.
2. Add dark chili powder, ground cumin and dash of salt; toss a couple of times to coat and remove from heat.
3. Add Chick Peas to pepper & onion mixture in pan. Mash and mix the beans with a fork into the pepper and onion mixture.

Combine the Bulgur and Chick(pea) Mixture together, mix well

For the tacos:

• 6” Soft Corn Tortillas (About 8-10)
• Bulgur and Chick Pea Mixture
• Shredded Lowfat cheddar cheese
• Salsa
• Purple Cabbage, shredded
• Avocado Slices
• Fat Free Greek Plain Yogurt (Optional)

Building a taco:

1. Heat a soft corn tortilla on a plate with a moistened paper towel lay over the tortilla, for 20 seconds.
2. Scoop a heaping ¼ C of Chick(pea) Mixture onto tortilla, top with cheese, salsa, purple cabbage, and avocado slices. Add a dollop of yogurt on top if you’d like.
3. Lightly fold and enjoy!