Vegan Enchilada Casserole
This Vegan Enchilada Casserole is a hearty, Mexican-style dinner inspired by classic enchiladas, just made a lot easier. Mushrooms, bulgur, and beans are layered with corn tortillas and smoky enchilada sauce, then baked until everything is warm and saucy. It’s finished with a layer of gooey vegan cheese that makes it hard to stop at one serving.
Servings 8 people
Calories 395kcal
Equipment
- 9" x 13" Baking Dish
- Medium Pot
- Spatula or a large serving spoon
- Aluminum Foil
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
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.
Nutrition
Serving: 15ounces | Calories: 395kcal | Carbohydrates: 49g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 822mg | Fiber: 8g | Sugar: 2g
