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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 made this a few years ago when I first started cooking vegan and was new to nutritional yeast.  I loved the recipe then with the exception of the onion two onions was too much for me, but I was pregnant at the time and that may have been the issue. 

I love this it has the flavors I like from Mexican, my changes: 1 onion instead of two, 1 cup of corn, 1/4 tsp cumin added to the cheese sauce, I use two cans refried black beans in stead of three and I assemble it as a casserole.  This makes a nice size casserole, yum!!


Took some hints from the comments and it came out awesome! Didn't mix everything into the cheesy sauce--left it just as the 'cheese' and the enchilada sauce w/ salsa. Then assembled like a casserole. Topped with some sliced tomatoes, a little salt, pepper & chili powder. Let sit for 10-15 minutes once out of the oven so it can set up. This helps it thicken and keep it's a sultry, vegan, mexican lasagna. :)


Yumy! I recommend it to anyone, try it!  ;)b


I was so nervous about this turning out okay. I found the recipe to be sort of confusing when it came to the sauces. Fortunately, it ended up all right. I made it a casserole since I'm already a cooking newbie. My sauce didn't really thicken.. but it was also my first time using nooch so I just kind of winged it. I think because of the sauce being so liquidy, it made the bottom layers of tortillas kind of soggy. Still good though. I don't really think this tastes anything like enchiladas.. maybe it's because I've never had canned enchilada sauce before. I tasted some of it plain and it seemed really tomato-y. I probably won't make this again, or at least in this variation, but I'm definitely glad I gave it a shot and will have lots of leftovers.


These were soooooo yummy! :)>>> I made them earlier this week and had enough filling to make and freeze a second batch! I added diced jalapenos and I used green enchilada sauce & flour tortillas instead of the traditional red sauce and corn tortillas. I am looking forward to making these again and again. Maybe next time I will add black olives and vegan sourcream to the mix. THANKS A MILLION for this recipe! Its a KEEPER! ;)b ;)b


can't say that i cared for the cheez sauce (personal preference) but the rest of the enchiladas were delish.  i made them with black bean/chile/corn.  never thought about putting the cilantro/olives inside, but they were were great!


Yummy and cheesy - - this took me back - - it was even good the day after (and the day after that!). I like the fact that it tastes SOOOO much like real enchiladas that you would get at an authentic place - - clearly, I couldn't get enough! :)


These are really good... But I don't make as many :P yum!


This is a great recipe. I did a couple of things differently.

First, I always put my "nooch" cheese sauce ingredients in the blender with the water first to mix everything smooth before I simmer it in a pan.

I added a sweet red bell pepper in the blender with it and it made a really nice orange color as well as a nice sweet pepper flavor to the cheese.

I also mixed in a little leftover refried beans in with the black beans to thicken the filler.

It was really wonderful AND it fed my household of roommates and my teenagers and their friends! This is not an easy feat ;-)

I even wanted to try to take a photo of it but the locust invasion of the crew here made that impossible.

I took it out of the oven at 7:30 and by 8:00 it was all nom nom'd up!

My fussy 14 yr old daughter just told me she can see why it is one of the more popular recipes on here. :-)


Tasted great!  The "cheese" sauce was surprisingly good.  I made a few changes:  2 cans of refried beans and one can of drained spinach.  After adding the 1/4 enchilada sauce to the bottom of the casserole dish, I poured the rest into the bean/ onion/ etc mixture.  I added a tiny can of green chilies to the bean/ onion/ etc mixture.  I upped the amount of cilantro to 1/3 cup.
I highly, highly, highly recommend making these with CORN tortillas.  I used flour, and they became soggy dough.  Meh!  :'(
I still give this recipe 5 stars.  It was pretty fast, not very messy and quite easy to make-- and, it makes a lot!



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