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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: 



These are wonderful!!  I used green chile enchilada sauce on them.  I had a little bit of the filling mixture left over and it was great for dipping tortilla chips in!  Thanks for the recipe, I will be making this one again for sure!!


This was fantastic!!  I am a new vegan and DO NOT COOK, so was a bit trepidatious (maybe I should just say scared) about trying this recipe; however I was more scared of not having anything to eat, so I plunged ahead.  I couldn't believe how great it was!!  I've let a few omnivores try it and they were amazed as well.  I think it's the "full-flavoredness" of it that gives it a really substantial taste.  It did take me an hour to prepare, but it was well worth it!  After reading all the reviews I made it like a casserole in a 9x13 pan with a layer of tortilla on the bottom and top.  I also used 1/2 cup fresh cilantro, one 15 oz. can of Medium enchilada sauce (just the right amount of spiciness for me) and squirted a whole "sausage" of Soyrizo on top.  Next time I will add a middle layer of tortillas and maybe 1/2 can of sliced black olives in the middle and on top--the chopped black olives got a little lost in the whole mixture, but I'm sure they were doing their part to add to the wonderful flavor.  I will also double the "margarine" to 1/2 cup (one stick)--I felt the dish needed more fat for staying power (after all, we're talking 6+ servings here!).


THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

These were incredible.  I used half of the suggested onion and half of the margarine, tasted fine.  The cheese sauce was really impressive too, I almost wish I made extra for the top.  Make sure you put some sauce on the bottom of the pan, maybe more than the 1/2 cup suggested.  These stick.  By the way, apparently not all enchilada sauce is vegan.  I saw some that had chicken flavoring in it :( so check. 

Warning: if you are making these for one or two people, you might want to halve the recipe.  It makes a LOT of food.  I filled up the 9X13 pan and a 8X8 pan completely.  Then I ran out of tortillas (used 10) and had about a cup of filling left over (topping for rice?).  I'd imagine these freeze well though. 

Recipes like this remind me why I like food so much!  You need to try this one!! :)


OK...these are AWESOME!!! I made these tonight and my husband and I loved them!  I added a small can of chopped fire roasted green chilies to the onion/olive mixture and sprinkled the top of it with tomatoes and green onions before baking. Also, I used corn tortillas with a mix of black and pinto beans. YUMMM!!!!


Tried them. Loved them. Family loved them. Made too many :( Made 10, only 7 were eaten...


Yummy yummy! My filling was black beans, mushrooms, and green onions. I needed more filling, but otherwise it was very tasty. I also managed to roll the enchiladas well enough (I yielded about 7 with the lack of enough filling), but they got pretty well-immersed in the enchilada and cheese sauce, making them difficult to find after baking, lol, so it was eaten more like a casserole...but a very yummy casserole! I also omitted the salsa, cilantro, and olives because I don't like those, and added chopped green onion leaves as a garnish on top. It was easy to make, very good, and my family loved it. It'll get made again for sure!


This was fantastic! Like others, I made it as a casserole instead of rolling into enchiladas.

I added a 7 ounce can of green chiles to the bean/cheese mixture & put the olives on the top. I was not able to add the additional cheese sauce to the top as my pan was already full, but that was fine. There was plenty of cheesy flavor in the bean mixture & I would not have wanted it to be less beany just to accommodate more cheese sauce. I served with shredded lettuce, tomatoes & sour cream.

A very tasty, quick casserole that I will make again.


I made this for a mexican potluck the other night, where I was the only vegan. Everyone loved it! There was a lot more of the bean mixture after filling up all the enchiladas, so I just served it with yellow rice. Very delicious and I loved the "cheese" sauce!


So... mixed results with this one.

I didn't have enough yeast to make all the cheese sauce, and could only make half of what this calls for. So, it all went in the filling and nothing for drizzling over (so I used two instead of three cans of beans). I used two relatively small onions, but the problem was after 40 minutes in the oven they didn't seem completely cooked (I can't figure out why). My boyfriend thought there was too much onion, I just think it was too raw.
I used a large can of enchilada sauce, but that itself turned out not to be to my taste because it was kinda spicy (it was labelled mild!) and too vinegar-y. And I think I used too much... Next time I'll make my own enchilada sauce, make the proper amount of cheese, and pre-cook the onions by sauté or simmering.

I used green olives instead of what I'm guessing would be black.

The (corn) tortillas didn't crack though (I microwave them first), and from what I could taste of the cheese sauce it was good.


I read this recipe yesterday afternoon, and had to make them for dinner.  YUM! I made two changes-I drained the beans, then whirred them in my food processor, so they were like refrieds, then added the salsa, etc.  I also made enchilada pie instead of individual enchiladas-a layer of enchilada sauce, a tortilla, more sauce, then bean mixture, then sauce, tortilla, etc, finishing with a tortilla, the last of the sauce, and the reserved "cheese", then bake as usual.  When it's baked, let it rest for 10 minutes, cut into squares or wedges, and enjoy-lots!



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