Let me introduce you to my new go-to dinner for busy nights and unexpected company:
Bulgur, Black Bean, and Mushroom Enchilada Casserole!
It’s a thing of beauty.
This entree is awesome for a couple reasons:
- It’s vegetarian! <– I fully support participation in Meatless Monday.
- It’s a casserole! <– Fool-proof comfort food.
- It’s make-ahead and freezer friendly! <– Because some of us have lives.
Did I mention that’s it is also super delicious?
I didn’t have a lot of experience working with Bulgur before I developed this recipe, but now it’s one of my favorite go-to meat substitutes.
It replicates the texture of ground meat really well, and since this casserole also has umami flavor from the mushrooms, you can hardly tell there isn’t meat in this dish!
I served this to my meat-and-potatoes dad as well as to my husband and his buddy, Matt, and none of them noticed there wasn’t meat in it until I told them!
I buy my bulgur from a company based out of my hometown who sell their incredible products nationwide. Bob’s Red Mill was kind enough to let me develop this recipe for them to show off the versatility of bulgur wheat!
Get the Recipe!
Follow this link to the Bob’s Red Mill blog —> Bulgur, Black Bean, and Mushroom Enchilada Casserole Recipe