Hearty, satisfying, and meatless, this Black Bean Enchilada Casserole is a bold, flavor-packed twist on a classic favorite.
Let me introduce you to my new go-to dinner for busy nights and last-minute guests – a true beauty of a casserole. I hadn’t worked much with bulgur before developing this recipe, but now it’s one of my favorite meat substitutes. With its hearty texture and the umami from mushrooms, it mimics ground meat so well that you’d never guess it’s meatless!
When I served this to my meat-and-potatoes family, they happily dug in, completely unaware it was vegetarian. It wasn’t until I told them that they realized there was no meat involved! This Vegetarian Enchilada Casserole really shows off the versatility of bulgur wheat.
Table of Contents
Reasons to Love This Enchilada Casserole
- This Black Bean Enchilada Casserole is vegetarian – Meatless Monday, anyone?
- Make-ahead and freezer-friendly.
- It’s a casserole. Fool-proof comfort food at its best.
Recipe Ingredients
Black Beans – Canned black beans keep it quick and add a creamy, protein-packed texture.
Enchilada Sauce – I used mild enchilada sauce to keep the flavors balanced.
Mushrooms – Brown or white mushrooms for a mild, earthy taste.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Tortilla Swap – Swap corn tortillas with flour tortillas for a softer texture, or use whole wheat tortillas for a nutty flavor. Low-carb or spinach tortillas also work well for a lighter twist.
Vegetable Boost – Toss in bell peppers for sweetness, zucchini for a tender bite, or spinach for added greens. Roasted corn and diced onions also bring great flavor and texture.
How to Make Black Bean Enchilada Casserole
Step #1: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Combine bulgur with 2 cups of cold water in a large saucepan over medium heat. Bring to a boil, then cover and turn the heat to low. Simmer for 15 minutes until cooked.
Step #2: Meanwhile, heat 1 tablespoon 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, about 3 to 4 minutes. Remove from heat and place in a large bowl.
Step #3: Once the bulgur has cooked, fluff it with a fork and transfer it to the large bowl. Add the black beans, ¼ of the enchilada sauce, and ½ of the shredded cheese. Fold them together with a spatula.
Step #4: 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.
Step #5: 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.
Step #6: 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 for 25 minutes. Remove the foil and bake for another 5 minutes or until the cheese is bubbly. Let rest for 15 minutes, top with desired toppings, and serve.
Expert Tips
Add a Base of Tortillas – Layer a few tortillas in the baking dish before the sauce to absorb moisture and keep the casserole nice and structured.
Toast the Bulgur – Lightly toast the bulgur in the saucepan for a nuttier flavor—it adds a bit of extra depth.
Soften Your Tortillas – Heat the corn tortillas briefly in a skillet so they stay pliable and don’t crack while layering.
FAQs
Add sour cream, a squeeze of lime, crushed tortilla chips, sliced black olives, a drizzle of hot sauce, shredded lettuce, or pickled red onions for extra flavor and texture.
Yes, feel free to swap Monterey Jack with a Mexican blend, cheddar, or even Pepper Jack for a bit of spice.
Storage Information
Store the Black Bean Enchilada Casserole in an airtight container in the refrigerator for up to 4 days. To freeze, wrap portions tightly, and it will stay good for up to 3 months.
To reheat, warm in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for 15-20 minutes until thoroughly heated, or microwave individual portions in 30-second intervals, stirring between intervals until hot.
Black Bean Enchilada Casserole 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. Monterey 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 jalapeños - sliced into rings
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Combine bulgur with 2 cups of cold water in a large saucepan over medium heat. Bring to a boil, then cover and turn the heat to low. Simmer for 15 minutes until cooked.
- Meanwhile, heat 1 tablespoon 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, about 3 to 4 minutes. Remove from heat and place in a large bowl.
- Once the bulgur has cooked, fluff it with a fork and transfer it to the large bowl. Add the black beans, ¼ of the enchilada sauce, and ½ of the shredded cheese. Fold them 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 for 25 minutes. Remove the foil and bake for another 5 minutes or until the cheese is bubbly. Let rest for 15 minutes, top with desired toppings, and serve.
NOTES
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 🙂