Bulgur Tacos with Roasted Red Pepper Sour Cream

Serves 4


  • 1 cup bulgur wheat
  • 1 cup water (have more ready if needed)
  • 3 tbsp taco seasoning (store-bought or grind equal parts pink peppercorn, chile powder, cumin seed & coriander)
  • 4 multigrain tortillas

Roasted Red Pepper Sour Cream

  • 1 red bell pepper, roasted
  • ¾ cup low-fat sour cream
  • fresh lime juice

Filling Suggestions

  • avocado, red onion & romaine lettuce
  • fresh lime juice & cilantro leaves
  • salsa or diced tomatoes
  • sharp cheddar cheese, shredded


  1. Preheat oven to 350º
  2. Toast bulgur wheat in sauté pan over medium heat, 3-5 minutes, swirling the pan often to assure even toasting. Watch to prevent burning
  3. Roast pepper on a baking sheet at 350º for 45 minutes. Set aside and allow to cool
  4. Mix 3 tbsp taco seasoning with 1 cup of water and add to the toasted bulgur. Cook over medium heat for 3-5 minutes, stirring occasionally. Taste at 3 minutes for doneness. If water has evaporated and the bulgur is still hard, add ¼ - ½ cup more water
  5. Meanwhile, puree roasted red pepper in food processor. Fold puree into sour cream and mix in lime juice

Assemble Tacos

  1. For a vegan taco, layer tortilla with bulgur and fillings; do not add cheese or roasted red pepper sour cream
  2. If not serving vegan appetites, add cheese and serve with roasted red pepper sour cream