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This Vegan Enchilada Casserole is a hearty, Mexican-style dinner inspired by classic enchiladas, just made easier. Mushrooms, bulgur, and beans are layered with corn tortillas and smoky enchilada sauce, then baked until warm and saucy. It's finished with a layer of gooey vegan cheese that makes it hard to stop at one serving.
If you've come this far and are reading this right now, you must make this Vegan Enchilada Casserole recipe. This meal ticks all the boxes, and you'll get all the saucy, cheesy goodness of classic enchiladas, just without the rolling.
It's an all-in-one meal, so no extra sides are needed, and it will keep everyone in your house happy. If it doesn't disappear at dinner, the leftovers are perfect for breakfast, lunch, or a second dinner - seriously, it's that good.
Serve it as-is, or pile on your favorite toppings such as vegan sour cream, avocado, creamy chipotle sauce, cilantro, quick-pickled red onions, sliced radishes, or jalapeños.
Ingredients, Notes, and Substitutions
Here's what you'll need to pull this enchilada casserole together:
- Mushrooms: They add a deep, savory umami flavor that makes the whole casserole rich and satisfying. Brown or white mushrooms both work.
- Oil: I used olive oil, but avocado or grapeseed oil is fine.
- Bulgur Wheat: Gives great structure, a pleasant chew, and soaks up the sauce without turning mushy. I used coarse ground but fine works, too.
- Black Beans: They add protein, creaminess, and help bind everything. Pinto or kidney beans are fine swaps.
- Red Enchilada Sauce: Ties it all together with acidity, warmth, and moisture. Store-bought is great, but homemade or a spicier one works too. Green sauce makes a bright, tangy twist if you're in the mood.
- Non-Dairy Cheese Shreds: Go for a good Mexican-style blend that melts well. If you're skipping cheese altogether, try stirring a few tablespoons of nutritional yeast right into the filling-it adds awesome savory depth.
- Chili Powder: This is optional, but I like the extra layer of flavor it adds to the filling. You can also add other herbs and spices such as ground cumin, smoked paprika, or dried oregano.
- Onions + Garlic: You can make this recipe without them if you use a flavorful enchilada sauce, but I typically add them anyway for an extra layer of flavor.
How to make Vegan Enchilada Casserole
First, preheat the oven to 375°F. Then cook the bulgur according to the package instructions.
- Heat 1.5 tablespoons of oil in large pan over medium-high heat. Add onion and sauté until translucent. Add remaining oil, then the mushrooms, and season with salt/pepper. Sauté until golden and tender. Add garlic and sauté for 30-60 seconds. Now add the chili powder and cook for 30 seconds.
- Remove the pan from the heat and stir in the cooked bulgur.
- Add the beans, ¾ cup of sauce, and...
- 8 ounces of shredded cheese, then fold to combine.
- Pour ½ cup of sauce on the bottom of your casserole dish.
- Layer about 4-5 small tortillas on top of the sauce, cutting to fit, if needed.
- Add about half of the filling over the tortillas, pressing down gently.
- Spread ¾ cup of enchilada sauce over the filling.
- Arrange another layer of tortillas on top.
- Now add the remaining filling and ¾ cup of enchilada sauce on top.
- Top with a final layer of tortillas and the remaining enchilada sauce.
- Sprinkle the remaining cheese shreds on top. Loosely cover with foil, then bake 30 minutes. Now uncover and bake 5-10 more minutes, or until bubbly and heated throughout.
FAQs
Yes, this enchilada casserole can be made 24 hours in advance. Assemble the casserole fully, cover tightly, and refrigerate. Let it sit at room temperature for 30 minutes before baking, then proceed as written.
Store leftovers tightly covered in the refrigerator for up to 4 days. Reheat in the oven for the best texture or microwave individual portions.
You can serve it on its own with toppings or serve it with a simple cabbage slaw, citrusy green salad, or roasted vegetables to contrast the soft texture of the casserole.
More Mexican-style meals to love
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Recipe
Vegan Enchilada Casserole
Ingredients
- 1 cup uncooked bulgur + water and pinch of salt (*see note)
- 3 tablespoons olive oil , divided (or preferred oil)
- 1 medium onion , finely diced
- 3-4 cloves garlic , minced
- 2.5 teaspoons chili powder
- 16 ounces cremini mushrooms , chopped (sub white mushrooms)
- ¾ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 (15-ounce) cans black beans , drained and rinsed
- 2 (15-ounce) can red enchilada sauce mild-medium heat (or 1 [28-oz] can)
- 16 ounces non-dairy cheese shreds , Mexican-style if available
- 12-15 small corn tortillas
- Optional toppings for serving: avocado, tomatoes, radishes, scallions, cilantro, jalapeño, vegan sour cream
Recommended Equipment
- 9" x 13" Baking Dish
- Medium Pot
- Spatula or a large serving spoon
- Aluminum Foil
Instructions
- Preheat the oven to 375°F with a rack positioned in the center of the oven.
- Cook the bulgur according to package instructions, adding a pinch of salt to the water.
- While the bulgur is cooking, Heat 1.5 tablespoons of oil in a large skillet over medium-high heat. Add onion and sauté until translucent, about 2-3 minutes.
- Add the remaining 1.5 tablespoons of oil, then add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until reduced in size, golden and tender, about 5-7 minutes.
- Lower the heat and add garlic. Sauté for 30-60 seconds until fragrant. Now add the chili powder and sauté for 30-60 seconds. Remove pan from heat.
- Add the cooked bulgur to the pan and stir. Now add the black beans, ¾ cup of enchilada sauce, and half of the shredded cheese. Fold together.
- Pour ½ cup of the enchilada sauce into the bottom of baking dish. Arrange 4 to 5 tortillas to cover the bottom, cutting them into halves or quarters as needed (photos in post above). Spoon half of the filling evenly over the tortillas and press down with a spatula. Pour ¾ cup enchilada sauce over the top.
- Arrange another layer of tortillas in the dish, followed by the second half of the filling and another ¾ cup enchilada sauce.
- Arrange the remaining tortillas on top of the dish, then pour the remaining enchilada sauce over them. Spread the remaining shredded cheese over the top of the dish.
- Cover with well-greased foil and bake for 30 minutes. Remove the foil and bake for another 5-10 minutes, or until the sauce is bubbly and the cheese is melted. Remove from oven and let it rest for 10 minutes, garnish with desired toppings, and serve.
Notes
- Bulgur: I used coarse-ground, but fine will work, so use what you have (1 cup uncooked bulgur yields 3 cups cooked). Cooking time and method will slightly vary depending on the coarseness (coarse takes about 12-15 minutes, with 1 cup of bulgur and 2 cups of water).
- Serving: This casserole is best served warm, but not piping hot, which allows flavors to settle and slices to hold together. Letting the casserole rest before slicing allows the layers to firm up, making cleaner slices and better presentation.
- Amp-Up Ideas: For extra smokiness and warmth, add ½ teaspoon each of smoked paprika and ground cumin (add to the pan with the chili powder). For extra heat, use a spicier enchilada sauce, or deseed and dice a few jalapeño peppers and sauté with the onions.
- Adjustment: This recipe can also be halved and prepared in a 9 x 9-inch baking dish.
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