Meatless Mondays: Bulgur, Black Bean, & Mushroom Enchilada Casserole

By: Cassidy Stockton | June 16 2014
I have a confession, I've been sitting on this amazing recipe from Anetta of The Wanderlust Kitchen for about two months now and haven't shared it with anyone. It's a little selfish, but this dish has become my go-to recipe when I have company coming for dinner and I didn't want to share. That's not really why I haven't shared it yet, but it feels like that. This dish is really easy to put together and so delicious. You'll never want to take the time to make legitimate enchiladas again.Bulgur Black Bean and Mushroom Enchilada Casserole | Bob's Red Mill Instead of ground beef, Anetta uses whole grain bulgur wheat. I love this application of bulgur. Once cooked, it takes on a chewy texture that easily replaces meat with the only major difference being the flavor. Cooked mushrooms are rich in umami, that mysterious flavor found in our favorite foods, which brings balance to the dish. Add black beans, enchilada sauce, and cheese and no one will ever notice there is no meat. In fact, as I've learned, most people will think it has meat anyway. If you need this dish to be dairy free, simply use a non-dairy cheese like Daiya, for an equally compelling meal. If you need this dish to be gluten free, try gluten free steel cut oats in place of bulgur (it will be different, but similar) and look for gluten free corn tortillas. Bulgur Black Bean and Mushroom Enchilada Casserole | Bob's Red Mill This makes a great dish for potlucks. I've even assembled the dish a few days in advance so I can look like a rock star when I have company. I get to look like I slaved away without spending any time in the kitchen! Talk about hero points. It also holds well in the fridge for a few days and freezes well cooked, or uncooked. I'm making this for the next person I know who has a baby. Just assemble, wrap with foil and write or tape the simple baking instructions on top. Easy-peasy dinner that any harried parent will appreciate. Plus, it makes a lot, so it will keep them fed for a few days. Can you tell that I really like this dish? I hope you enjoy it as much as my family does. I serve this with the suggested accouterments below and a green salad, this meal doesn't need anything else. Bulgur Black Bean and Mushroom Enchilada Casserole | Bob's Red Mill

Bulgur Black Bean Enchilada Casserole

Serves 6 to 8 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
1. 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. 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, three or four minutes. Remove from heat and place in a large bowl. 3. Once the bulgur has cooked, fluff with a fork and transfer to the large bowl. Add the black beans, one quarter of the enchilada sauce, and one half of the shredded cheese. Fold together with a spatula. 4. Pour another one quarter of the enchilada sauce into the bottom of a 13 x 9-inch 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 one quarter of the enchilada sauce over the top. 5. Arrange another five tortillas in the dish to create a second layer, followed by the second half of the filling and another one quarter of the enchilada sauce. 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 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.  


  1. Anetta @ The Wanderlust Kitchen
    I'm so glad you like this recipe as much as I do, Cassidy! I can't wait to try my hand at more meatless recipes using Bulgur instead of ground meat!
  2. Anne
    This recipe was awesome! Thanks for sharing
  3. Katie
    Great! I love these Enchiladas. They taste great and super easy to make. I will be making these again.
  4. Jessie
    This looks delicious! Can't wait to try it!
    Even my husband gave it a thumbs up-he likes vegetarian recipes!
  5. Robyn
    The base recipe is good but very bland. They need a good amount of doctoring up. And, I plan to switch out a bit of the bulgur for more veggies on the next pass.
    1. Cassidy Stockton
      Thank you for your feedback, Robyn.
  6. Rosalie Moon
    You have 5 portions of the enchilada sauce: 1/4 in Step 3, 1/4 twice in Step 4 (for half of the sauce), 1/4 in Step 5, and the remaining in Step 6. If all 4 quarters of the sauce are used up by Step 5, how can there be any enchilada sauce left for Step 6?

    Am I to use 7 oz in Step 3, and a little more than 5 oz in the rest of the applications?
    1. Cassidy Stockton
      Gosh. That's a good point. I typically just divide it up evenly when I make it.
  7. Kirsten
    Where do the mushrooms go? Are they supposed to be mixed up with everything else?
    1. Sarena Shasteen
      Yes, they get mixed with everything else. Step 2 leads into step 3 which is to add the bulgur, black beans, some enchilada sauce and shredded cheese together.

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