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!
