This delicious, Vegetarian Enchilada Casserole recipe may fool you. Using bulgur for texture and mushrooms for umami flavor will make you think of ground beef, but it is meatless!
Let me introduce you to my new go-to dinner for busy nights and unexpected company:
Vegetarian Enchilada Casserole with Black Beans, and Mushrooms!
It’s a thing of beauty.
This entrée is awesome for a few 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 is no meat in this dish!
I served this to my meat and potatoes family and friends, and none of them noticed there wasn’t meat in it until I told them!
This Vegetarian Enchilada Casserole recipe shows off the versatility of bulgur wheat!
Here’s the Recipe!
Vegetarian Enchilada Casserole with Black Beans Recipe
Ingredients
Main Ingredients
- 15 Corn Tortillas
- 1 cup uncooked Bulgur Wheat
- 1 Tbsp Olive Oil
- 1 lb. White or Brown Mushrooms - chopped
- 2 15 oz. cans Black Beans - rinsed and drained
- 1 28 oz. can Mild Enchilada Sauce
- 1 lb. Monterrey Jack Cheese - shredded
Optional Toppings:
- 1/2 cup halved Cherry Tomatoes
- 4 Tbsp. crumbled Cotija Cheese
- 1/8 cup chopped Cilantro leaves
- 1 Avocado - diced
- 2 Green Onions - chopped
- 1 small Jalapeno - sliced into rings
Instructions
- Preheat oven to 375°F. Combine bulgur with 2 cups cold water in a large saucepan over medium heat. Bring to a boil, then cover and turn the heat to low. Simmer 15 minutes until cooked.
- Meanwhile, heat 1 Tbsp. of olive oil in a skillet over medium-high heat. Add mushrooms and brown on one side for 60 seconds. Stir and continue to cook until soft, three or four minutes. Remove from heat and place in a large bowl.
- Once the bulgur has cooked, fluff with a fork and transfer to the large bowl. Add the black beans, ¼ of the enchilada sauce, and ½ of the shredded cheese. Fold together with a spatula.
- Pour another ¼ of the enchilada sauce into the bottom of a 13” x 9” baking dish. Arrange five tortillas to cover the bottom (you may need to cut into quarters). Spoon half of the filling over the top and press down with a spatula. Pour another ¼ of the enchilada sauce over the top.
- Arrange another five tortillas in the dish to create a second layer, followed by the second half of the filling and another ¼ of the enchilada sauce.
- Arrange the final five tortillas over the top of the dish, then pour the remaining enchilada sauce over the top. Spread the remaining shredded cheese over the top of the dish. Cover with well-greased foil and bake 25 minutes. Remove the foil and bake another five minutes or until cheese is bubbly. Let rest fifteen minutes, top with desired toppings, and serve.
Nutrition
Help – I have been trying to get the directions for making this casserole from Bob’s Red Mill website for days and the instructions seem to be gone!
Brenda, please check your email. I have emailed it to you and will have it on The Wanderlust Kitchen shortly.
Linda
It looks fantastic, Anetta! So simple too! I love the baking dish.:) You are really growing, girl!
Thanks, Olena! That’s my favorite baking dish – I got it at Sur la Table 🙂
Yuummm!! This sounds awesome girl! Perfect for a quick weeknight meal! Headed over to get the recipe!
Thanks, Krista! It’s one of my favorite creations to-date 🙂