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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: 


I thought this was delicious, and even better the following day. My omni brothers loved it even more! Even though it made a tonne, the whole lot was gone within 24 hours! Yummo!


Corn tortillas work the best for this recipe.  I heat them up for a few seconds in my cast iron skillet before spreading the enchilada sauce.  I have made these a few times and find it to be a bit more appetizing with 1 medium sized onion instead of 2.  It also makes a better amount of filling.  I highly recommend this meal!  It is wonderful!


The premise of this recipe was good, but the actual substance wasn't fantastic. Next time I will keep the basic elements (cheez sauce, salsa, ect...) but change around how it's done.

Going to use veg refried beans instead of whole and add separately to the enchilada; adding rice and mixing with sauce; saute'ing any veggies beforehand, especially and including the onions; using real garlic and crushing it into the sauce.

It's not bad as is...but, I won't ever make it that way again. I think the mouthfuls of beans and chunks of half raw onions were just a little too much.


Wow, this rocked. Seems the recipe makes a bit extra sauce which we used as dip for tortilla chips. Super awesome!


It's been said many, many times before, but these are SO amazing!


I'm not one for nutritional yeast so I was a bit hesitant but OMG.  It.  Was.  Awesome!

Added some crumbles with taco seasoning and saved some of the sauce prep to use as a kind of queso dip for chips. 



I gave this recipe 5 stars for the cheese sauce alone. I used to abhor nutritional yeast but this recipe made me a believer.
I used one onion (which I cooked in a little oil),  and black and pinto beans.  I've never made enchiladas and decided to make it into a casserole. I used three layers so I didn't have any sauce leftover.  Next time, I will make it two layers and add a bit more seasonings.  I recommend this recipe to anyone who doesn't like nutritional yeast.


These were great, I did have about 2/3 of the filling left but, I'll just use it for wraps in the future. I made my own enchilada sauce for them, and it was great! Thanks!


I keep seeing the problem with corn tortillas falling apart,  so Im going to comment, because this dish is so awsome and deserves a good presentation.  Heat a small amount of oil in a non-stick pan, or wok, or whatever you have on med high heat. I use canola of olive or whatever I have on hand.  Heat the tortilla on each side for approx. 30 sec. just enough to soften it and make it pliable enough to fill and roll.  Don't forget to have a dish ready with the enchilada sauce to dip the tortilla in and fill and roll, a bit messy, but your corn tortillas will not break or crack.  I usually have my husband heating and I stuff!  Hope this helps, happy cooking!!


This recipe was great!!! The "nacho cheese" sauce was the perfect taste and texture and so healthy, too! The only problem I had was keeping the corn tortillas together. They broke apart while rolling and even more so while serving. I tried heating them up in the oven first. Maybe I need to bake them longer?



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