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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
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

yum. 

i halved it and used a little less margarine and mustard since i don't like my ny cheese to taste so mustardy.  i left out the cilantro since i didnt have any and still used two cans of beans.. one black, one refried which made it extra creamy.  so delicious.  yum.

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these were awesome. my only comment is that the onions were a little overpowering and didn't cook all the way - which might have been due to the fact that i took these out of the oven after only 30 minutes because i was so hungry. ::)

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Great recipe!

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I thought this was great. I used one can of black beans and 1 can of mexican corn. I don't like onions or olives so I left those out. This is definitely a keeper.

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just want to say again: i freakin love this recipe. i make it all the time, it satisfies the pms-iest of moments & even the meat-eaters dig it.

a) yep, the original recipe has always left me with too much filling, so i omit a can of beans.
b) don't like it as much w/ the corn tortillas, even though it's traditional. i always use spinach "wraps". they get soft & add an amazing flavor to the dish.
C) yes, the "cheeze" sauce is amazing. it is sooooo perfect for making vegan disco fries. i gotta post that one real soon!

thank you, author, for posting this. so ggggreat.

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Made these for dinner tonight and they were DELICIOUS!
I used refried beans and some TVP I seasoned with taco mix.... yummy!
Will definately make these often!

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Just finished my first piece and it was fantastic!!  I also cook it in a casserole form.  I bought a glass round pyrex dish about 6 inches deep at a thrift store for a $1 and it was perfect to make an eight layer casserole. 

I only used 2 cans of beans (pinto and black bean) and changed the recipe by adding frozen corn, fresh zucchini and hot enchilada sauce.  I will also agree with others that the "cheese" sauce was great.  It was my first successful attempt with nutritional yeast.  Thanks to all the better cooks out there than me for making recipes that are delicious and easy to follow.  :D

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Wow wow wow wow wow. :D I cannot say in words how delicious this was! Like others have done, I also made this in a "lasagna"-style (consisting of 2 layers of the tortilla base topped with the bean mixture--then topped with the "cheese" sauce). I also added sliced olives instead of chopped, so the flavor would stand out more. I added some cumin & crushed red pepper flakes both to the cheese sauce (which was AMAZING!) & the bean mixture. 1 onion was perfect, as were two cans of beans (refried & Great Northern). I also chopped up a zucchini & added it in! I used one 14-oz. can of enchilada sauce, and this was perfect.

Hmmm... What else did I do? Oh! I think next time, I will double the cheese sauce, so there is more for the top--and for dipping chips in! ;) I really can't praise this recipe enough. I served this to my boyfriend & omni parents & there was serious praise all around. We topped it with homemade guacamole & Tofutti sour cream. I can't wait to make this again! And the leftovers were AMAZING at lunch the next day!

Thank you for this perfect recipe!

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Mmm... these are totally yummy. I added diced up cooked tofu and corn into the mix too! Totally delicious!

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;D yum!

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