Cheesy Bean and Cheese Enchiladas

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Recipe submitted by Laura

Cheesy Bean and Cheese Enchiladas

Ingredients (use vegan versions):

1/2 cup flour
1/2 cup nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cups water
1 teaspoon mustard
4 tablespoons margarine
10 tortillas
2 small cans enchilada sauce
3 cans beans (white kidney, pinto, black), drained
2 medium onions, chopped
1 can olives, chopped
1/4 cup chopped cilantro, 1/2 cup salsa (optional)

Directions:

In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and mix thoroughly. Heat on medium heat until bubbling and thick. Remove from heat and add mustard and margarine. Set aside 1/2 cup of cheese sauce in separate container. Add onion, beans, olives, cilantro and salsa to sauce. Mix it up.

Pour a 1/2 cup of enchilada sauce in the bottom of a 9x13 pan. Place a tortilla in pan and cover in enchilada sauce. Spoon in filling. Roll and push to one end of pan. Continue until all tortillas filled. Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step. Bake at 350 degress Fahrenheit until brown, 30-45 minutes.

Makes: 6 servings, Preparation time: 15 minutes, Cooking time: 30-45 minutes


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PacifistPhysicist

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Re: Cheesy Bean and Cheese Enchiladas

« Reply #1 on: April 08, 2006, 06:13:10 PM »

One batch of this recipe fed 6 hungry soldiers! Everyone loved it. I made it using Amy's Organic refried beans, and turned out great.


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ilivetowrite

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Re: Cheesy Bean and Cheese Enchiladas

« Reply #2 on: April 27, 2006, 09:56:29 AM »

Excellent recipe! Mine made 11 enchiladas and I cooked it in a larger pan. Added two small cans of Ortega green chilis to it. Topped it with Toffuti sour cream and wow...delicious. I used all three types of beans. Mmmmmmm....


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hopfrog

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Re: Cheesy Bean and Cheese Enchiladas

« Reply #3 on: April 27, 2006, 06:03:37 PM »

This recipe is fantastic! We've made it three times now, once for omnivorous company who loved it too. Instead of rolling up the enchiladas, which never seems to work for me, I make more of an enchilada casserole by layering the tortillas with the other ingredients. I also make my own enchilada sauce. 5 Stars!


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tigergirl13

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Re: Cheesy Bean and Cheese Enchiladas

« Reply #4 on: April 29, 2006, 10:58:28 AM »

This recipe is AWESOME. I wish I'd bought the medium or mild enchilada sauce but other than that, it was amazing. I had to heat the tortillas in the oven before using them so that they would not break. Also, I added Soyrizo on top of the pile of filling inside and only used one can of beans. I added cayenne to the filling, which in hindsight, was probably not necessary given the intensity of the enchilada sauce. I forgot to put the Sour Supreme on top for serving-- that would have mitigated some of the spiciness.

This recipe is divine-- I shall make it again and tweak it some more.

*edit-- after making again*

--> I made this again and it was even better!! I layered the tortillas so that it was more like a casserole... I used less onion (about 1/2 as much). I wish I'd been able to afford Soyrizo this time... I used Yves veggie mexican 'meat' and it wasn't as good. I did use more beans this time though, to try to get a heartier dish. Oh, I also made it a bit less spicy (used medium enchilada sauce). I love this recipe so much!!!!! Yay!!!


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imakebeads4

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Re: Cheesy Bean and Cheese Enchiladas

« Reply #5 on: May 04, 2006, 11:48:20 PM »

This was WONDERFUL. Even my carnivorus hubby liked and said I should make this again>


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uhblondie

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Re: Cheesy Bean and Cheese Enchiladas

« Reply #6 on: May 05, 2006, 08:47:47 PM »

I will echo the other reviewers: YUM! I used kidney, black, and pinto beans, and it made a LOT. I ended up with about 16 enchiladas plus extra beans (which I just spread on top). Next time I will use the suggestion of making it a layered casserole, cuz rolling them is time-consuming and they just break anyway. I added a small can of chopped jalapenos, and substituted parsley for cilantro since I was out (although cilantro will make it so much better). I served it with spanish rice and chips. Wish I'd had Tofutti sour cream -- that would have made it perfect! But it was SO GOOD!!! Can't wait for leftovers tomorrow!


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little2ant

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better than your favorite mexican restaurant!

« Reply #7 on: May 26, 2006, 05:20:08 PM »

YUM! Make this right now! 2 cans of beans was more than enough. I also made up the cheese sauce and put it on homemade pizza. It was soooo good. When I took out the leftover pizza from the fridge the "cheese" looked and tasted like real cheese. It was so authentic it was disgusting (in a good way). I'm now eating it with chips and hot peppers (tastes like movie nachos) while my pizza cooks. Tongue


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curiale

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Re: Cheesy Bean and Cheese Enchiladas

« Reply #8 on: June 02, 2006, 12:13:30 PM »

YUM!!! these were delicious. not that this is a definite measure of the success of a vegan recipe, BUT my family loved it and they were VERY wary of enchiladas without cheese. and the cheese-sauce part is my favorite cheese sauce that i've tried yet. i will definitely use it for vegetables and macaroni. next time i think i will use corn instead of olives, and i only used a quarter of one onion, but other than that the recipe was perfect!! thanks!


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willwolf

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Re: Cheesy Bean and Cheese Enchiladas

« Reply #9 on: June 03, 2006, 03:42:49 PM »

Really good! This makes way more than 10 enchiladas, though. I wound up with 2 13x9" pans full--22 enchiladas total! Maybe the author used the larger flour tortillas, rather than the smaller corn tortillas. I used 1 large 28oz can of enchilada sauce and 1 small 4oz can of sliced black olives, just to clarify as exact sizes weren't given for these in the recipe. Also, I made another half batch of the cheese sauce, since I had 2 full pans of enchiladas to drizzle it over. I did saute the onion (and only used 1) with half a chopped green pepper and a couple cloves of garlic before adding to the bean mixture. I can't wait to try the leftovers today, as I'm sure they'll be even tastier. By the way, for those of you saying that the tortillas/enchiladas fall apart, try heating each tortilla in a little oil in a skillet for maybe 15 seconds on each side, before filling. This softens the tortillas and keeps them from falling apart.


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Kelia

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Re: Cheesy Bean and Cheese Enchiladas

« Reply #10 on: June 17, 2006, 11:50:24 PM »

i haven't tried this yet, but it sounds really interesting. I have a question: what is nutritional yeast and can I get it at a regular grocery store or is it a specialty item? also does this recipe really use half a cup of it? that sounds like a lot of yeast.


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willwolf

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Re: Cheesy Bean and Cheese Enchiladas

« Reply #11 on: June 18, 2006, 12:23:14 AM »

Hi, Kelia! Nutritional yeast is not the same thing as yeast for making bread. Nutritional yeast comes powdered or flaked and has the appearance of yellowish instant mashed potato flakes. You may be able to find it at a regular grocery store if you have a larger one with a big natural foods section. If not, you'll have to go to your local health food store or a natural chain like Wholefoods. I purchase mine from the bulk bins at my local health food store. Nutritional yeast lends a cheesy flavor to whatever you put it in. And, yes, 1/2 cup is fine to use for making this cheese sauce.


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fakeveganannette

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Re: Cheesy Bean and Cheese Enchiladas

« Reply #12 on: June 21, 2006, 11:58:03 PM »

I really liked these. As other commenters mentioned, the corn tortillas made for some crumbly enchiladas, so the next time I make these I'll make some kind of casserole with them. There was so much lefover delicious filling! I'll probably put it in a sandwich and bring it to work tomorrow. :-*Yay...yummy.

Oh, and I forgot to mention that my roommate Kolby, who is staunchly meat-eating and usually doesn't much care for my cooking, liked this very much as well.


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escottster

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Re: Cheesy Bean and Cheese Enchiladas

« Reply #13 on: August 17, 2006, 10:28:27 PM »

I just made this for a couple friends and myself, and we all really enjoyed it. I even made it primarilly with cheapo Kroger-brand ingredients (being a poor college student), and it was great. It did stick to the bottom of the pan, but that's because I didn't use enough sauce in the bottom of the pan.


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SoYummy

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Re: Cheesy Bean and Cheese Enchiladas

« Reply #14 on: August 18, 2006, 01:02:34 PM »

i really want to make this recipe tonight.... corn or flour tortillas?


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