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?
These were so good, I'm leaning closer to being a vegan because of these. I love to cook for my vegan girlfriend and she was really happy with them :)>>>
This is a delicious recipe. I made it like a casserole like others suggested. Other changes include: before adding the cheese mixture I put my beans, onions, cilantro, and seasonings in a skillet and warmed them on medium heat, making "refried" beans...then I added part of my enchilada sauce and cheese... I found this made sure the onions were cooked and it let out the cilantro taste. Before putting the casserole in the oven I also squeezed some fresh lime juice over the top. Having leftovers was not a problem...I'm a mom, I will definitely enjoy not cooking tonight!
Thanks!
This is very hearty and a perfect alternative to tacos when you feel like Mexican. I read through all the reviews before choosing to make a recipe and as a result made the following alterations: two cans of beans instead of three (northern white and red kidney), added a small can of green chiles, and made my own corn tortillas. I highly recommend the last of these if you can find corn masa ($2) and a tortilla press ($10), it makes a world of difference; plus, you can use the press to make things like fried green plantains (tostones) which are tasty.
These are really good. I have to admit, I only used the recipe as a guide. I made quite a few changes. So, here' s what I did. I used leftover lasagna noodles, because I didn't have any tortillas. I also added some green peppers to the bean mixture. I layered lasagna, enchilada sauce, bean mixture, extra layer of NY sauce, then repeated the layers one more time. It turned out really well! I can't wait to try it according to the actual directions!
Has anyone ever layered these with lasagna noodles instead of tortillas? I'm really craving Mexican food, and I have some leftover cooked noodles I'd like to use.
:>These were terrific! I only used 2 cans beans, and 1 onion. I also added 2tsp taco seasoning. I didn't add the margarine but I didn't miss it at all and I used dijon mustard. This made 2 huge pans with 10 in each! I used flour tortilla's and didn't have a problem with rolling them. I used the big ones. Everyone loved these! served with chopped tomato, scallions, and tofutti sour cream.
I do have one question though....someone earlier said these freeze well, I'm just wondering how you would freeze them? Do you wrap it in foil? And how long can they be frozen? Thanks
These is a really good recipe-especially to serve to non-vegans...it tends to get a great reception. The only thing that is a must is sauteing the onions until soft before assembing the casserole. Otherwise you end up with raw, crunchy onions that are way to strong. I suppose some like it that way, but for me, it pretty much ruined the dish the first time I made it. I agree with the other posters, this is a great NY sauce, which you could use as a chip dip or a sauce for many other things. I tend to leave the garlic powder out of the sauce-just a personal preference.
:)>>>
This is THE best vegan recipe I have ever made! The "cheese" sauce is absolutely incredible--I am going to use it in a macaroni and cheese recipe next week. Definitely try these enchiladas--you won't regret it!
I made this last night for dinner. It was a huge hit. I had to spice it up some, since it seemed sort of bland but after that ~ mmm mmm good. ;)b
just to add, this is definitely the best nutritional yeast vegan cheese sauce i've ever tried (and i'd tried a LOT). the texture is so cheesy it's freaky! i just made it tonight to use with nachos. so awesome.
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