Chili Bean and Bulgur Cakes
Ingredients
- 1/2 cup whole-kernel bulgur wheat
- 2 tablespoons vegetable oil
- 1 tablespoon tomato paste
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Large pinch cayenne pepper
- 1/4 cup reduced-fat sour cream
- Zest and juice of 1 lime
- Kosher salt
- One 15-ounce can kidney beans, drained and rinsed
- 1/3 cup shredded Mexican blend cheese, plus extra for sprinkling
- 2 tablespoons breadcrumbs
- 2 scallions, sliced
- Cooking spray
- 1 small romaine heart, finely shredded
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