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?
This was a delicious treat! My girlfriend and I loved it. The changes I made: no margarine (as others said it didn't make a difference), I used 1 large can of medium enchilada sauce, 2 cans of black beans, 1 large red onion (plenty!), no olives because we don't like them, whole wheat tortillas (no breaking problems), I added a small can of chopped green chilis, and no cilantro because we didn't have any. This made so much food. I tried the rolling method first, got through 5 of them, realized I sucked at it, and stopped. It was messy and took too much time (for me). Those 5 fit (with room) in my 9x13 baking dish. I used the rest of the ingredients in my pie dish (layering the tortillas, enchilada sauce, bean/cheese mixture and repeating). I found it delicious warm and cold! Thanks for the recipe!
My hubby and I cannot get enough of these!! Just amazing!!
Holy Guacamole! Okay there was no guacamole, but these were delicious. For whatever reason my step-grandmother in Kansas makes "Christmas Enchiladas" every year, and I would love to bring in a pan of these, just to catch the sworn meat-eaters off their guard. They made a perfect ending to a lovely day and I imagine this recipe would be great for a potluck. Highly recommended, thanks a bundle.
I would have loved this recipe, if not for the HUGE amount of onions. I halfed them and they were still too much for my husband and I to take. I ended up blending the whole thing and turning it into breakfast tacos in the morning so as not to waste, which they made great breakfast tacos!
The onion thing is a personal taste though.
Have tried this recipe twice now and loved it both times. The following are my modifications, many borrowed from others: layer like a casserole with the corn tortillas, halved the recipe and worked for 8x8 baking dish, used medium salsa instead of enchilada sauce, used only balck beans, added corn, cilantro, red pepper and brown rice to the filling, topped it off with fresh guacamole. This sauce is amazing and this will definitely be a regular on my menu. Perfect time to make it again coming up....Cinco de Mayo! :D
(photo)
As many others have mentioned, these are amazing. I've never seen my boyfriend eat anything so fast in my life! I asked him if the cheese tasted like cheese and he said "No, but these are better than non vegan ones." :} I made a few slight changes- no olives, no margarine (I was out, but it doesn't seem to need it as the cheese was very tasty anyway), I used refried and black beans only, added a chopped jalapeno, and a tsp each of cumin and chili powder. Yum yum. Oh yeah.. leftovers were good too. Thanks for the recipe!
I didn't follow this to exact, but kind of winged it on my own after reading through it. I made a very similar cheese sauce and then sauted peppers, onions, cumin and chili powder with rehydrated tvp. I then, added some beans and cheese sauce. That was the filling which I wrapped in tortillas and poured enchilada sauce and cheese sauce over. I then baked them till they looked done. they were delicious! Thanks for the idea.
I wasn't particularly fond of this recipe, I followed some other reviewers advice and only used 2 cans of beans which was plenty... also only used half of one onion instead of two medium and it was more than enough! My mom loved these enchiladas, I thought they were okay but could have been better, and my friend agreed with me- not the best thing in the world. Sorry. :(
Nutrition Facts
Serving Size 405 g (1/6 recipe)
*NOTE- this analysis is made without the enchilada sauce. To calculate, simply add the nutrition facts of your sauce to recipe.*
Amount Per Serving
Calories 935
Calories from Fat 107
% Daily Value*
Total Fat 11.9g18%
Saturated Fat 1.9g10%
Cholesterol 0mg0%
Sodium 583mg24%
Total Carbohydrates 161.9g54%
Dietary Fiber 38.2g153%
Sugars 6.7g
Protein 51.0g
Vitamin A 8% • Vitamin C 28%
Calcium 33% • Iron 72%
Nutrition Grade A
* Based on a 2000 calorie diet
:-*
My boyfriend offered the highest praise for this dish (with his mouth full), "I think this really would fool most people." Yes, folks, this recipe is that tasty. I used only two cans of beans (one black, one pinto), a can of green chilis, juice of one lime, 1/2 cup salsa, corn, one onion, and topped with a generous scoop of sour supreme and some chopped cilantro. Amazing.
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