You are here

Member since April 2003

Cheesy Bean and Cheese Enchiladas

What you need: 

1/2 cup flour
1/2 cup nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cups water
1/4 cup vegan margarine
1 teaspoon mustard
2 (10-ounce) cans enchilada sauce
3 (14.5-ounce) cans beans, drained (e.g., white, kidney, pinto, black)
1 (15-ounce) can olives, drained and chopped
2 medium onions, chopped
1/2 cup salsa (optional)
1/4 cup chopped cilantro
10 tortillas

What you do: 

1. "Cheese" Sauce: In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Whisk in water water. Heat on medium heat until bubbling and thick. Remove from heat and add margarine and mustard. Set aside 1/2 cup of the cheese sauce in separate container.
2. Except for 1/2 cup of enchilada sauce, add the enchilada sauce, beans, olives, onions, salsa, and tomato to the saucepan; stir to combine.
3. Coat the bottom of a 9" x 13" pan with some of the reserved enchilada sauce. Place a tortilla in the pan and lightly cover with more enchilada sauce. Spoon filling onto a tortilla, then roll the tortilla, and push it to one end of pan. Repeat until all tortillas are filled.
4. Pour the rest of the enchilada sauce on top and spread on reserved cheese sauce.
5. Bake at 350 degrees Fahrenheit until brown for 30 to 45 minutes.

Preparation Time: 
15 minutes, Cooking time: 30 to 45 minutes
Cooking Time: 
30 to 45 minutes
Recipe Category: 


This recipe was soooo good.  My Husband is a great cook and he added a little of his own special touches to it to make it just right but we followed the basic recipe he just added his own kind beans and extra olives and cilantro to the top and we prefer to saute the onion before it goes in the dish.  But the cheese was wonderful and the enitre dish came out just great.  We are going to make much more of these in the future.  Mahalo. ^-^


Passed the meat eating boyfriend test (he has ate it for dinner and lunch the last 3 days without complaint - it makes A LOT of food).
Modifications:  made it into a casserole because i am lazy. Added corn and used only a quarter onion and left out the olives (because I don't like onion or olives) and a half a clove of garlic (because bf doesn't like garlic). Despite buying white beans I could not find them, but the filling did not suffer for it and there was still more than enough. Added more cilantro and a few shakes of cumin and cooked it in a lasagna pan so i wouldn't have to worry about it sticking.  Was super good. I am sure I will be cooking it again!


These were SOOO good. We added green olives and strips of green pepper. Then we sliced fresh avocado on top. YUM!  This is the first recipe I've felt was good enough to review. :>


I made these using my own Nacho cheese sauce, that I absolutely love. Imo, cashew cheese sauces are better than ones heavy on nutritional yeast, milk and/or oil. I added a can of green chilis to the bean and cheese filling, along with salsa and a few dashes of cumin. Even after adding more flavor, I found this recipe to be just "ok". Something I have noticed about vegweb, is that all the recipes that have tons of reviews are actually pretty basic, no brainers and perfect for new cooks or someone in a hurry. Sorry, but I don't see all the special hype for this one. Something I thought would help in this recipe, is to use red onion in place of yellow. I think it would add a nice sweetness to it. Speaking of onions, im actually surprised not too many people thought there was WAY too much onion in this recipe; 2 onions to 3 cans of beans!?Wow!...and I love onions too!

All in all, it's a good recipe to use as a base for creativity.


tried these around a month ago for a dinner party/gathering of friends and they are now a staple dinner at my house. thank you so much for putting this together!


I am new to being a vegan, and in short - my family thinks I am being silly. However, after one bite of these Enchiladas and they were thinking twice about teasing me. Everyone loved these and NO ONE missed the meat or cheese. These were just flat-out good, no matter what your eating preferences!!


Wow, excellent recipe!

I made 1/2 recipe, using one can of pinto beans and corn instead of olives.  The only thing I might do different next time is reserve more of the cheese sauce for the topping since there was more than enough for the filling. 

This is the first VegWeb recipe I've tried so far and I'm impressed!  Great site!


I've made this a few times.  Follow the instructions to a T and it will turn out great.  I use flour tortillas and the leftovers still stay for a week in the fridge. 

The best so far was when I used one can of pinto beans and one package of Soyrizo as filling.


you know, believe it or not, i wasn't too impressed with this first. but then i was stuck with so much extra beans left over that i didn't want to waste. so i got creative and added another can of red sauce to the mix with some salsa and cooked it down. wouldn't you know it, but it made an EXCELLENT refried beans filling for freezable burritos! i made a bunch up, wrapped them in foil and stuck them in the freezer. now i have an emergency burrito supply at hand! YAY!!  :D


This recipe RULES!!  Even my kids liked it!!  Thanks so much!



Log in or register to post comments