Vegan Enchilada Casserole

Recipe from The Wanderlust Kitchen (slightly modified)

Ingredients

• 15 corn tortillas
• 1 cup uncooked bulgur wheat
• 1 tablespoon olive oil
• 1 lb. white or brown mushrooms, chopped
• 2 15 ounce cans black beans, rinsed and drained
• 1 28 ounce can mild enchilada sauce
• 1 lb. vegan cheese, shredded

Optional Toppings

• 1/2 cup halved cherry tomatoes
• 2 green onions, chopped
• 1 small jalapeños - sliced into rings

Thanks to Jessicca Fomalont for sharing this delicious and easy recipe with us!

Instructions

1. Preheat the oven to 375°F. Combine bulgur with 2 cups of cold water in a large saucepan over medium heat. Bring to a boil, then cover and simmer at low heat for 15 minutes until cooked.
2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add mushrooms and cook until soft, about 4 to 5 minutes. Remove from heat and place in a large bowl.
3. Fluff the bulgur with a fork and add it to the large bowl. Add the black beans, ¼ of the enchilada sauce, and ½ of the vegan cheese. Fold them together with a spatula.
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.
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.
6. Arrange the final five tortillas over the top of the dish, then pour the remaining enchilada sauce over the top. Spread the remaining vegan 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 vegan cheese is bubbly. Cool for 15 minutes, top with desired toppings, and serve.