Cheesy Bean and Cheese Enchiladas
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
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.
SO HOW'D IT GO?
I used the cheese sauce for my own enchiladas. Pretty good! I was like, "you can just put it all in at once :o?!" A hit with my family as well.
Gosh I'm in love with this recipe. I could eat the whole pan! It is sick, so...deliciously....sick. Whoever hasn't made these yet needs to!
I made this recipe for dinner a couple of weeks ago- my partner, roommate and I were speechless by how good it tasted!! Because it was such a huge hit, a couple of days later I decided to make it for the daily special at my restaurant. My co-workers absolutely LOVED it and two of them said it was the best special they've ever had there! I really like the flavour that the olives contribute to this dish. I topped mine off with diced red pepper and slices of green onion for visual appeal and served it on a bed of rice! YUM! I also made my own enchilada sauce.
Thanks for this recipe- I've already added it to my recipe box for many future meals. :)
most excellent. buttt using 2 cans of beans i only came out with 8 and not enough extra for another so i spread it on top. SO DELICIOUS. so maybe it was just the tortilla size. yeah. haha thanks for the recipe :)
This recipe was the bomb. I loved everything about it. I made this when I first went vegan back in January and couldn't believe that a mexican dish without cheese could taste so good. The leftovers were okay too, but the tortillas get really soggy. :)>>>
These were great, and my husband absolutely loved them!
These are beyond amazing. My vegan friend didn't believe it wasn't real cheese, she actually thought I made a mistake and was giving her the real thing!! I can't WAIT to make this for my meat-eating friends, they will love it. This is a large recipe, so I cut it in half and still had a whole pan full. (no complaint though, looking forward to the leftovers). I didn't have cilantro and used flour tortilla's. Fabulous!
This is one of my favorite recipes. I have made it several times, each time a little different. I have tried it with 2 cans and 3 cans of beans (prefer the 3 cans). The filling makes ALOT! I can usually make 12-14 enchiladas and then with the left over filling make it into a layered casserole. Last time I made this........I made my own corn tortillas and enchilada sauce and it was even better. l
This is a really great recipe, I loved it!
For people who have trouble rolling them into enchiladas.....put a little bit of the enchilada sauce in a skillet on low heat and swirl the tortillas around in that on both sides for 30 seconds or so (15 seconds each side). Then put in your filling and roll them up into the pan, etc etc
They're excellent, thanks!
I don't think this needs another rave review...but I'm doing it anyway. I first made this about 3 weeks ago, and my husband loves it! We have had it every week since! I use corn tortillas and only black beans. In the cheese sauce I add cumin, chili powder, and lime juice. I make it casserole style also just because it is easier. So good!
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